Pumpkin Spice Pudding Cups are a delightful and creamy dessert that perfectly captures the essence of fall. This easy-to-make recipe combines the warm flavors of pumpkin, cinnamon, and nutmeg, creating a comforting treat that is sure to please both kids and adults alike. Whether you’re hosting a Thanksgiving gathering or just looking for a sweet indulgence, these pudding cups are the perfect addition to your dessert table.
Ingredients
- 1 cup pumpkin puree
- 2 cups milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- Whipped cream, for topping
- Graham cracker crumbs, for garnish
Instructions
Step 1: Prepare the Mixture
In a medium saucepan, whisk together the pumpkin puree, milk, sugar, cornstarch, vanilla extract, pumpkin pie spice, and salt. Make sure there are no lumps in the mixture.
Step 2: Cook the Mixture
Place the saucepan over medium heat. Continuously stir the mixture as it heats up to prevent it from sticking to the bottom. Continue stirring until the mixture thickens and starts to bubble, about 5-7 minutes.
Step 3: Cool the Pudding
Once thickened, remove the saucepan from the heat. Allow the pudding to cool for a few minutes before transferring it into individual serving cups or bowls.
Step 4: Chill the Pudding
Cover the pudding cups with plastic wrap and refrigerate for at least 2 hours, or until set. This step is crucial for achieving the perfect pudding texture.
Step 5: Serve and Garnish
Once chilled, remove the pudding cups from the refrigerator. Top each cup with a dollop of whipped cream and a sprinkle of graham cracker crumbs for added texture and flavor.
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly for this recipe. Just make sure it is 100% pumpkin and not pumpkin pie filling, which contains added sugars and spices.
How long can I store Pumpkin Spice Pudding Cups?
You can store the pudding cups in the refrigerator for up to 3 days. Just make sure to cover them tightly to prevent them from absorbing any odors from the fridge.
Can I make this recipe dairy-free?
Absolutely! You can substitute the milk with almond milk, coconut milk, or any other dairy-free alternative to make this recipe suitable for a dairy-free diet.
What can I use instead of cornstarch?
If you don’t have cornstarch, you can use an equal amount of arrowroot powder or tapioca starch as a thickening agent.