Butterscotch Pumpkin Pudding
Indulge in a silky smooth pumpkin pudding infused with warm spices and a hint of butterscotch. Perfect for chilly fall evenings or any time you crave cozy flavors!
Equipment
- medium saucepan
- Whisk
- Dessert dishes (4 small)
Ingredients
- ½ cup 96 g Sucanat (or brown sugar as a substitute)
- 2 tablespoons 28 g nondairy butter
- ¼ teaspoon fine sea salt
- 1 cup 244 g pumpkin purée
- 1¼ cups 295 ml soy or other nondairy milk
- 1 tablespoon 15 ml rum
- 1 tablespoon 22 g blackstrap or regular molasses
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Pinch ground cloves optional
- 1 tablespoon 8 g cornstarch
- 1 teaspoon pure vanilla extract
Instructions
Heat Ingredients:
- In a medium-size saucepan over medium heat, melt the Sucanat, nondairy butter, and salt.
- Cook for about 1 minute, whisking until the sugar crystals dissolve.
Add Pumpkin and Liquid:
- Stir in the pumpkin purée, nondairy milk, rum, and molasses.
- Whisk until smooth.
Add Spices and Thicken:
- Add the cinnamon, ginger, cloves (if using), and cornstarch to the mixture.
- Cook, whisking constantly, until the pudding thickens (approximately 5–7 minutes).
Flavor and Cool:
- Remove the saucepan from the heat and stir in the vanilla extract.
Chill:
- Divide the pudding evenly among 4 small dessert dishes.
- Chill in the fridge for several hours until set.
Serve:
- Serve cold as is, or top with nondairy whipped cream for extra indulgence.
Notes & Wine Advice
Serving Tip:
Serve garnished with a sprinkle of cinnamon or a dollop of coconut whipped cream for a festive touch.Wine Advice:
Pair with a sweet dessert wine like Muscat or a light spiced cider for a cozy pairing.Nutrition values
Calories: 180 kcal | koolhydraten: 30 g | Eiwitten: 2 g | Vet: 6 g | Suiker: 20 g