Pregnancy Friendly Creamy Pumpkin Spice Pudding with Vanilla Cream
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Learn more →Ingredients
4 servings
For the pudding
- 1 can (15 oz) pure pumpkin puree
- 1 ½ cups milk
- 3 large egg yolks
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ¼ cup maple syrup
- 2 tbsp cornstarch
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp fine salt
- 1 tsp pure vanilla extract
- 1 tbsp unsalted butter
For the vanilla cream
- ¾ cup heavy cream
- 1 tbsp maple syrup
- ½ tsp pure vanilla extract
For serving
- ¼ tsp ground cinnamon (optional)
Instructions
- 1
In a medium saucepan, whisk together the pumpkin puree, milk, egg yolks, maple syrup, cornstarch, cinnamon, ginger, nutmeg, and salt until smooth and fully combined.
- 2
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon and a finger drawn through leaves a clean line — about 8–10 minutes. The pudding will begin to bubble gently at the edges; once it does, whisk for 1 minute more, then remove from heat.
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