15-Minute Creamy Stovetop Pumpkin Pudding Recipe
A quick and luscious 15-minute creamy stovetop pumpkin pudding made with warm spices, pure pumpkin puree, and topped with whipped mascarpone and crunchy toasted nuts or seeds. Perfect as a comforting fall dessert that sets beautifully in the fridge.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes plus chilling time
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pudding:
- ½ cup (110 g) packed light or dark brown sugar
- 2 tablespoons plus 2 teaspoons (17 g) cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon turmeric (optional, mostly for color)
- ⅛ teaspoon allspice
- ½ teaspoon fine sea salt
- 1 ½ cups (355 ml) whole milk
- ½ cup (120 ml) heavy cream
- ½ cup (125 g) unsweetened pumpkin puree (preferably homemade)
- ½ vanilla bean, split lengthwise and scraped
- 1 teaspoon packed finely grated fresh ginger (or ½ teaspoon ground ginger, added with the other spices)
- 2 tablespoons (30 g) unsalted butter
Toppings:
- 1 cup whipped mascarpone
- Optional: toasted pecans, pumpkin seeds, and/or buckwheat groats
Instructions
- Combine dry ingredients: In a large saucepan, whisk together the brown sugar, cornstarch, cinnamon, nutmeg, turmeric, allspice, and salt until fully combined to create the spiced base for the pudding.
- Add liquids and pumpkin: Whisk in the whole milk, heavy cream, pumpkin puree, the scraped vanilla bean seeds, and fresh grated ginger, ensuring an even mixture with no lumps.
- Cook the pudding: Place the saucepan over medium heat and gradually bring the mixture to a boil, whisking constantly to prevent scorching and to incorporate air. Scrape the bottom and corners continuously with the whisk to avoid sticking. You’ll notice the pudding is boiling when big bubbles appear with a glooping sound.
- Thicken the pudding: Once boiling, continue whisking and cooking the mixture for 2 minutes until it has thickened to a creamy yogurt-like consistency. Then remove from heat and whisk in the unsalted butter until fully melted and incorporated.
- Strain and chill: Pour the hot pudding through a fine mesh strainer into a large measuring pitcher to remove any lumps or vanilla pod bits. Divide the smooth pudding into six 4-ounce heatproof cups or jars. Cover and refrigerate for at least 2 hours, up to 2 to 3 days, to allow it to fully set and chill.
- Prepare toppings: Whip the mascarpone until light and fluffy, then chill until ready to serve.
- Serve: Top each chilled pumpkin pudding with a generous plume of whipped mascarpone and a sprinkle of toasted pecans, pumpkin seeds, and/or buckwheat groats for added texture and flavor. Enjoy!
Notes
- You can use either light or dark brown sugar depending on your preferred flavor intensity.
- Fresh ginger adds brightness, but ground ginger works well if fresh is unavailable.
- Turmeric is optional and used mostly for color enhancement.
- Homemade pumpkin puree will yield the best flavor, but canned unsweetened pumpkin puree is a convenient substitute.
- Ensure constant whisking during cooking to avoid lumps and burning.
- Chilling time is essential to let the pudding set; it can be made ahead and stored refrigerated for up to 3 days.
- Optional toppings like toasted pecans, pumpkin seeds, or buckwheat groats add nice crunch and contrast to the creamy pudding.
