Mushroom Free Crunchy Pumpkin Spice Pudding Cups
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Learn more →Ingredients
4 servings
For the pudding
- 1 can (15 oz) pumpkin puree
- 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
- 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
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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