Feel free to double this maple pumpkin pudding recipe if you'd like to feed more people or if you just want larger portions. As is, this recipe yields 4- 1/2 cup servings.
¼teaspooncinnamonpumpkin pie spice, apple pie spice or your preferred "baking spice" blend
0.75ounceunsalted butter21 grams or 1 1/2 Tablespoons
3 ozcuppecan halves85 grams or 3/4 cup
For the Maple Pumpkin Pudding
2teaspoonsfresh lemon juice
1teaspoonvanilla
¼teaspoonmaple extractoptional
0.75ouncesbutter21 grams or 1 1/2 Tablespoons
10 ozwhole milk284 grams or 1 1/4 cups
6ozpumpkin puree (homemade or canned--not pie filling)170 grams or generous 2/3 cup
2Tablespoonscornstarch or flour
2egg yolks
¾teaspoonkosher saltI use Morton's
4ozpure maple syrup 113 grams about 1/3 cup
½teaspooncinnamon
¼teaspoonpumpkin pie spice
Instructions
For the Nuts
Put the maple syrup, butter, salt and spice/s in a heavy-bottomed skillet or saucepan.
Heat over medium heat until the butter is melted.
Add the nuts, stirring to coat.
Stir the nuts in the syrup until the syrup hardens into a candy when you spread a bit on a Silpat. This will take about 5-7 minutes of almost constant stirring.
Spread the nuts in a single layer on Silpat to cool (you can also use a lightly oiled cookie sheet).
Once cool, chop some and leave some whole. You'll have more than you need for garnishing the pudding, so you'll have some for snacking.
For the Pudding
Put the lemon juice, vanilla, optional maple extract and butter in a medium bowl. Set a fine metal strainer over the bowl, and keep convenient to the stove.
In a medium saucepan, whisk together the milk, pumpkin puree, cornstarch/flour, yolks, salt, maple syrup and spices.
Bring to a boil over medium heat, whisking constantly.
Turn the heat down a bit and let the pudding boil for 30 seconds if you used flour or 2 minutes if you used cornstarch, stirring the whole time.
Pour into the strainer, scraping the pan well.
Press the pudding through the strainer to catch any egg bits or errant strings from the pumpkin.
Stir well to combine the pudding with the butter and flavorings.
Pour into individual serving cups or pre-baked mini tart shells.
Let cool and then refrigerate until cold, about 1 1/2 hours.
Serve with whipped cream sweetened with a little maple syrup and flavored with some pumpkin pie spice, a pinch of salt, and vanilla.
Garnish with the chopped and/or whole nuts.
Notes
Nutrition label is calculated based on 4 servings and does not include any garnish.