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–+ servings

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!
Couverts4
Preparation 5 minutes
Preparation time:10 minutes
Deel op Facebook Print Recipe

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 | Carbohydrates: 30 g | Protein: 2 g | Fat: 6 g | Sugar: 20 g
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Course; Dessert
Cuisine; United States
Diets; Gluten-Free / Vegan