Ingredients

The following ingredients have 4 Servings
  • 6 tablespoons extra fine granulated sugar
  • 2 tablespoons gluten-free corn starch
  • 1 3/4 cups milk
  • 1 large egg
  • 1/2 cup Pumpkin Puree (not pumpkin pie filling)
  • 1/2 tablespoon Vanilla Bean Paste (or vanilla extract)
  • 1 teaspoon Pumpkin Pie Spice
  • 1/2 cup heavy whipping cream (kept cold until whipping)
  • 2 tablespoons powdered sugar
  • 1/3 cup candied walnuts (optional)

Instruction

  • In a medium saucepan, combine the Sugar and Corn Starch. In a small bowl or measuring cup, whisk the Milk and Egg together. Slowly pour into saucepan an heat on medium heat until it thickens, about 3 minutes, whisking continuously. Remove from heat.
  • In a small bowl, combine the Pumpkin Puree, Vanilla Bean Paste and Pumpkin Pie Spice. Place the pot back on low and whisk in the pumpkin mixture, cooking for another 1-2 minutes.
  • Place a fine mesh sieve over a bowl and strain the pudding into the bowl - to make sure no cooked egg bits get into the pudding. Pour the pudding evenly into 3-4 dessert cups or jars. Place plastic wrap over the surface of the pudding so a skin does not form and chill for a minimum 3 or more hours.
  • In the bowl of your stand mixer with the whip attachment, or with a hand mixer, combine the Heavy Whipping Cream and Powdered Sugar. Whip the cream on high until it can be piped.
  • Place whipped cream into a piping bag with a star tip and pipe onto the pudding. Top with Candied Walnuts and enjoy!