Description
This 15-Minute Creamy Stovetop Pumpkin Pudding is a luscious, warmly spiced dessert perfect for fall or any time you crave a comforting treat. Made with wholesome ingredients like pumpkin puree, warm spices, and a velvety combination of milk and cream, it’s cooked on the stovetop to a smooth, creamy consistency. Topped with whipped mascarpone and optional toasted nuts and seeds, this pudding is an elegant and quick way to celebrate pumpkin flavors without heating the oven.
Ingredients
Dry Ingredients
- ½ cup (110 g) packed light or dark brown sugar
- 2 tablespoons plus 2 teaspoons (17 g) cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon turmeric (optional, mostly for color)
- ⅛ teaspoon allspice
- ½ teaspoon fine sea salt
Wet Ingredients
- 1 ½ cups (355 ml) whole milk
- ½ cup (120 ml) heavy cream
- ½ cup (125 g) unsweetened pumpkin puree (preferably homemade)
- ½ vanilla bean, split lengthwise and scraped (or ½ teaspoon vanilla extract added with the butter)
- 1 teaspoon packed finely grated fresh ginger (or ½ teaspoon ground ginger, added with the other spices)
- 2 tablespoons (30 g) unsalted butter
- 1 cup whipped mascarpone
Optional Toppings
- Toasted pecans
- Pumpkin seeds
- Buckwheat groats
Instructions
- Mix dry ingredients: In a large saucepan, whisk together the brown sugar, cornstarch, cinnamon, nutmeg, turmeric, allspice, and salt until well combined. This forms the flavorful base for the pudding and ensures even thickening.
- Add wet ingredients: Whisk in the milk, cream, pumpkin puree, vanilla bean and scrapings (or vanilla extract), and fresh grated ginger. Stir until the mixture is uniform and smooth.
- Cook the pudding: Place the saucepan over medium heat. Gradually bring the mixture to a gentle boil, whisking constantly to prevent lumps and sticking. Scrape the bottom and corners of the pan frequently. Look for big, glooping bubbles that indicate boiling.
- Thicken the pudding: Once boiling, continue cooking and whisking for 2 more minutes to fully activate the cornstarch and achieve a creamy yogurt-like thickness. Remove the pot from heat and whisk in the butter until fully incorporated and smooth.
- Strain and chill: Strain the hot pudding through a mesh strainer into a large measuring pitcher to remove any spice bits or clumps. Pour the smooth pudding evenly into six 4-ounce heatproof cups or jars. Cover and refrigerate for at least 2 hours until set, or up to 2–3 days.
- Prepare topping: Make the whipped mascarpone (if not pre-made) and chill until ready to serve. This adds a rich, creamy finishing touch to the pudding.
- Serve: Top each chilled pudding with a generous plume of whipped mascarpone and a light dusting of toasted buckwheat groats, pecans, and/or pumpkin seeds for texture and nutty flavor. Enjoy your elegant creamy pumpkin pudding!
Notes
- For best texture, use whole milk and heavy cream rather than low-fat alternatives.
- Freshly grated ginger offers a brighter flavor than ground ginger, but ground can be used for convenience.
- Turmeric is optional and mainly for adding a warm color without affecting flavor.
- Straining the pudding helps achieve the silkiest texture by removing any cooked spice bits or lumps.
- Whipped mascarpone can be sweetened slightly with a teaspoon of powdered sugar if desired.
- This pudding can be made in advance and stored in the refrigerator for up to 3 days.
- Toasted nuts and seeds add a nice crunch, but can be omitted for a smoother experience.