Pumpkin Pudding
Ingredients
- 1 can pumpkin puree (15 ounces)
- 1/3 cup brown sugar or equivalent substitute such as maple syrup, date syrup, stevia, etc.
- 2 cups nut or soy milk
- 2 Tablespoons cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Instructions
- Mix pumpkin puree, sugar, and spices together in a medium sauce pan.
- Mix the corn starch in a small bowl with about 1/4 cup of the milk until smooth.
- Add the milk and corn starch mixture to the pumpkin.
- Cook over medium heat, stirring frequently, until thickened, take off the heat and continue to stir for another minute.
- Taste to make sure the seasonings are to your liking. If you want, you can add more spice at this point, being sure to mix in well.
- Put pudding in small custard cups or ramekins. Makes 4 to 8 servings depending on size of serving cups.
- Put plastic wrap on top of the pudding to prevent a “skin” from forming, refrigerate prior to serving.
- Can be served with a dollop of whipped cream, vegan whipped cream, or cool whip.
