Pumpkin Pudding – a delicious recipe with Milk, Honey, ginger, Cinnamon, Orange Zest, Pumpkin pure. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Simmer the milk, sliced ginger, orange zest, cinnamon and honey over medium heat, for about 10 mins.
2
Take off the heat and let all the ingredients steep in the milk for about 10 to 15 mins. You really want to infuse the milk with the different flavors.
3
Strain the mixture.
4
Add the pumpkin. At this point the temperature of the mixture will drop, and the egg yokes can be tempered. (I make scrambled eggs sometimes ;)
5
Temper the egg yokes with few tablespoons of the mixture. Return the tampered eggs to the mixture. Add the dissolved corn starch to the mixture.
6
Place the mixture on back on medium heat. Whisk until the pudding thickens.
7
Pour into ramekins or decorative dishes, and place in the refrigerator to cool.
8
Sprinkle a pinch or two of cinnamon and enjoy!!
185
kcal
Calories
7
g
Fat
23
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup Milk (you can use soy milk), 4 tablespoons Honey, 1 Inch of pealed ginger, sliced, 1 teaspoon Cinnamon, and more.
Yes, Pumpkin Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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