How to Make Pumpkin Pudding

Step-by-Step Guide

1. 1

   Step 1: Pour cornstarch into a cold saucepan.

   Measure out 3 tbsp (24 g) cornstarch, the ingredient that thickens this pudding.
   
   This is sold as cornflour in the United Kingdom. , Measure out 2 cups (480 mL) milk in a separate container.
   
   Pour a little of this milk into the cornstarch and whisk to combine.
   
   Gradually pour in the rest of the milk, whisking until the mixture is lump-free.
   
   For a vegan and dairy-free pudding, use almond, soy, or coconut milk instead. , Whisk in ½ cup (100 g) granulated sugar, 3 egg yolks, 2 cups (480mL) pumpkin puree, and 1 tsp (5 mL) vanilla extract.
   
   The pudding may still be somewhat thin and lumpy at this stage., Continue to whisk gently until the pudding reaches a simmer., As soon as the pudding bubbles, reduce heat to medium low.
   
   Continue to whisk for another 10 minutes.
   
   The pudding should become thicker, but will not necessarily reach a final pudding consistency., Carefully pour the pudding into containers and put them in the fridge.
   
   Let them set for at least two hours, and preferably overnight for a thicker consistency., The pumpkin pudding keeps for about a week in the fridge.
   
   If packing in sealed containers for bag lunches, eat it within two hours of leaving the fridge.
2. 2

   Step 2: Whisk in milk gradually.

3. 3

   Step 3: Add remaining ingredients.

4. 4

   Step 4: Heat over medium heat.

5. 5

   Step 5: Finish whisking over medium low heat.

6. 6

   Step 6: Chill the pudding for at least two hours.

7. 7

   Step 7: Store in the refrigerator.

Detailed Guide

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