Low Sodium Crunchy Pumpkin Spice Pudding Cups

Total time2 hr 30 min

Prep time15 min

Cook time15 min

Low Sodium Crunchy Pumpkin Spice Pudding Cups

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Ingredients

4 servings

For the pudding

1 can (15 oz) pumpkin puree
Farmer's Market Organic Pumpkin Puree, 15 oz Goya Organic Pumpkin Puree - 15 Oz 365 by Whole Foods Market Pumpkin Puree, 15 oz 365 by Whole Foods Market Organic Shelf-Stable Vegetables, Pumpkin Puree, 15 oz Organic Pumpkin Purée, 15 oz
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2 cups milk
3 tbsp cornstarch
3 tbsp maple syrup
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
⅛ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp pure vanilla extract

For the crumble

½ cup gluten free oats
¼ cup walnuts, roughly chopped
1 tbsp maple syrup
1 tbsp unsalted butter
¼ tsp ground cinnamon
1 pinch fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
In a medium saucepan, whisk together the cornstarch, cinnamon, ginger, nutmeg, and salt. Gradually whisk in the milk until the cornstarch is fully dissolved with no lumps.
2
Whisk in the pumpkin puree and maple syrup until smooth. 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. Do not let it boil hard — reduce heat to medium-low if large bubbles begin to break the surface.

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