I love homemade pudding. It’s so simple to make and so much more delicious than the box kind…even the cook and serve doesn’t taste as good. This is my go to recipe for chocolate pudding.
I also love that recipes abound that use corn starch instead of flour so it can naturally be gluten free too which is great for Sam. But I am also working really hard to get back on the sugar free band wagon and wondered how it would taste with Swerve (my preferred sugar replacement.) Aaaand, I also wanted to make a seasonal treat and use pumpkin.
Super happy to report that it was great on both counts! Had a yummy autumnal flavor and was still easy to whip up.
What you’ll need:
2 TBS corn starch
6 TBS sugar (I did an even swap with Swerve)
1 3/4 milk
1/2 cup pumpkin puree
1 tsp vanilla
1/2 tsp cinnamon
dash of salt
dash of nutmeg (I used pumpkin pie spice)
whipped cream (I make mine from scratch and also use the Swerve Confectioner’s Sugar.)
What you’ll do:
Mix together the pumpkin and spices until well blended and set aside.
Whisk together the egg and milk and also set aside.
Whisk together the corn starch and sugar in a medium pot over medium heat.
Slowly add the egg and milk mixture to the pot, stirring continually.
Bring to a boil and cook for one minute, constantly stirring.
Gradually add the pumpkin mixture and continue to stir and cook over low heat for 3 to 4 minutes.
Remove from heat and pour into serving dishes. Allow to chill and then serve with a dollop of whipped cream.
I sprinkled a little bit of cinnamon on top too.
It is a soft serve pudding with a creamy smooth texture and good flavor.
I’m sure it would be amazing with sugar but for those of us trying to avoid that this recipe is a definite keeper!