We are entering that time of year when all common sense towards food starts to go out the window. But, you can have treats that don’t send you into a sugar high, and this pudding is one of them. It has half as much sugar as most homemade puddings and much less than store-bought. Plus, you can pronounce all of the ingredients in this one!
3 cups milk
1 cup cooked pumpkin puree
(or canned pumpkin)
1/4 cup corn starch
1/2 cup maple syrup
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon vanilla
Place all of the ingredients into a blender jar, except for the vanilla. Blend until it looks like everything is mixed up. Pour it into a 2 quart sauce pan and stir with a whisk until it boils. This will take about 10 minutes. (Your arms needed a little exercise, right?)
When the pudding starts to feel thick, stop stirring for a few seconds to see if bubbles start to rise up in the pudding. If so, add the teaspoon of vanilla and whisk in.
Now it’s ready to be poured into individual dessert dishes or a large bowl.
Chill in the refrigerator for a few hours before serving. However, it is perfectly acceptable to scrape the sauce pan clean and eat the pudding warm!
|Nutrition Facts assume six servings.|
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