Easiest Way to Prepare Perfect Vickys Pumpkin Pudding with optional Candied Pecans, GF DF EF SF
Hello everybody, it's Drew, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Steps to Prepare Favorite Vickys Pumpkin Pudding with optional Candied Pecans, GF DF EF SF. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Vickys Pumpkin Pudding with optional Candied Pecans, GF DF EF SF, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vickys Pumpkin Pudding with optional Candied Pecans, GF DF EF SF delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Vickys Pumpkin Pudding with optional Candied Pecans, GF DF EF SF is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Vickys Pumpkin Pudding with optional Candied Pecans, GF DF EF SF estimated approx 10 mins.
To get started with this recipe, we must prepare a few ingredients. You can cook Vickys Pumpkin Pudding with optional Candied Pecans, GF DF EF SF using 10 ingredients and 7 steps. Here is how you cook that.
I had pumpkin puree left over after making my pumpkin pasta sauce today so I made this to use it up
Ingredients and spices that need to be Prepare to make Vickys Pumpkin Pudding with optional Candied Pecans, GF DF EF SF:
- 6 tbsp maple syrup
- 2 tbsp cornstarch / cornflour
- 420 ml coconut milk (1 & 3/4 cup)
- 110 grams pumpkin puree (1/2 cup)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 60 grams roughly chopped pecan nuts (1/2 cup)
- 2 tbsp sunflower spread / butter
- 3 tbsp soft brown sugar
Instructions to make Vickys Pumpkin Pudding with optional Candied Pecans, GF DF EF SF
- Mix the maple syrup and cornstarch together in a pan until combined
- Whisk in the milk slowly over a medium heat. Keep whisking and let the mixture come to a boil for 1 minute
- Turn the heat down to low and let it cook whisking constantly for another minute until smooth and thick
- Take the pan off the heat and stir in the pumpkin, vanilla and spices. Add more maple syrup to taste
- Divide the mixture between 4 serving dishes, cover with clingfilm and chill until cold
- Meanwhile put the pecan nuts, butter and sugar in a small skillet and place on medium-low heat. Stir to coat and let them caramelize, then take the pan off the heat and spread the nuts on parchment paper to cool
- Garnish the pumpkin puddings with the nuts and some whipped coconut cream if desired
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