We enjoyed this festive fall pudding for breakfast over the weekend and then again and again, as I wanted to figure out how to do this with less mess. If you want to eat this warm right after you make it then you'll need an extra dish for your arrowroot powder. However if you want a chilled pudding you can skip the arrowroot and rely on your egg yolks and refrigeration to set your pudding. Either way it is a tasty way to enjoy pumpkin.
Maple and Pumpkin Pudding
3 TBSP arrowroot powder (or GMO free corn starch)- optional, use if you desire a warm pudding
2 cups whole milk
1 cup cream
6 egg yolks from pastured hens
1/4 cup maple syrup (or 1 TBSP syrup and 1/4 tsp stevia)
1/2 cup pumpkin puree
1 tsp cinnamon
1/2 tsp ginger
1/8 tsp allspice
1/8 tsp nutmeg
It is important to have everything ready before starting on this one. This recipe requires more bowls than usual, but it is worth it. Put the arrowroot powder (for a warm pudding, skip if chilling the pudding) into a small bowl and slowly add about 1/2 cup of the milk while whisking until it is fairly clump free and a pourable paste, set aside. In a medium bowl blend syrup, stevia (if using), pumpkin and spices, set aside. In a heavy bottomed sauce pan whisk together remaining milk, cream and egg yolks over medium heat. Continue whisking and add the arrowroot paste (if using). Stir constantly as it thickens, this takes a while. If you are serving the pudding warm you will need it to cook longer to reach a pudding consistency, if you are planning to chill your pudding before serving, it will only need to coat a spoon. Once thick add your pumpkin mixture and blend with an immersion blender. If you are serving warm you can continue cooking it (if needed) to reach the thickness you are after. If serving chilled you can transfer it to a glass bowl (I use the one that had my pumpkin mix in it to save on dishes) or straight to individual serving dishes, cover and place in the fridge. Feel free to sprinkle on Maple Cinnamon Pumpkin Seeds or top with Cinnamon Whipped Cream.
