DIY Pumpkin Pudding

It fall again and that means it is time to make all things pumpkin. This versatile pumpkin pudding is fast becoming a fall favorite around our house.

This pumpkin pudding is great by itself, with a little whipped cream, and in other desserts.

It is probably the best pudding I have ever had in terms of being great at any temperature. Serve it warm on a cold winter night, cold from the fridge, or freeze as you would ice cream and make a great frozen custard.

Homemade Pumpkin Pudding Recipe

• 3/4 cup sugar
• 2 cups whole milk (divided)
• 1 cup pumpkin puree (homemade or store bought)
• 2 eggs
• 1/4 cup cornstarch
• 1 tsp vanilla 
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg

1. In a small mixing bowl, begin by stirring together 1/2 cup milk, eggs, and cornstarch until well combined.
2. In a medium saucepan, combine 1 1/2 cups milk, pumpkin, sugar, vanilla, cinnamon, and nutmeg. 
3. Stir over medium heat to warm the milk.
4. Take a couple of big spoonfuls (1/4 to 1/2 cup) of the warm milk mixture, and add it into the cornstarch and egg mixture. Don't skip this step. This tempers the egg and prevents it from becoming a scrambled egg when adding it into the hot milk.
5. Pour the cornstarch and egg mixture into the warm milk, and stir quickly to combine well.
6. Continue to stir over medium heat until the pudding thickens and begins to bubble.
7. Strain if necessary or desired to remove any lumps or pieces of egg.
8. You can serve this pudding warm (sounds good in the winter) or chill for at least 2 hours or up to 2 days and serve it cold.