Pumpkin, pumpkin, and more pumpkin! Pumpkin pudding dessert with pumpkin butter whipped cream & curried pumpkin seeds will satisfy all your pumpkin cravings!
I just bought pumpkins for carving yesterday at the local co op. We had a pumpkin carving contest at work last week, sadly I did not submit anything, but I’m thinking of bringing out my creative side for Halloween this year. In years past I always stuck with the classic triangle eyes and snaggle tooth, but this year who knows?! There are some interesting and unique stencils out there I could try as I don’t think I can do any free-form carving…
With Halloween just around the corner, and Fall in full swing, I have been craving everything pumpkin related. Obviously I needed something to fulfill those cravings. Pudding has also been on my mind as lately I have been seeing a ton of pudding recipes, banana pudding, chocolate pudding, etc… why not pumpkin pudding?
I topped my pumpkin pudding with pumpkin butter whipped cream and roasted curried pumpkin seeds. The sweetness from the pumpkin butter whipped cream and the curry – spiced pumpkin seeds adds great texture and flavor to the pumpkin.
While you can make homemade pumpkin butter, store bought is just as great.
This pumpkin pudding dessert was adapted from Pumpkin Pie Pudding at Kitchen Dreaming:
- 6 tablespoons sugar
- 2 tablespoons cornstarch
- 1 3/4 cup 2% milk
- 1 egg
- 1 cup unsweetened pumpkin
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie seasoning
- 1/2 teaspoon salt
- 1 cup whipping cream
- 1/2 cup pumpkin butter
- 1/4 cup pumpkin seeds
- 1 teaspoon curry powder
- 1 tablespoon olive oil
Combine cornstarch and sugar in a medium saucepan over medium heat.
Whisk together egg and milk in a separate bowl and whisk into cornstarch and sugar mixture. Bring mixture to a boil while consistently whisking until thickened. Take off heat.
In a separate bowl, whisk together pumpkin, pumpkin pie seasoning, salt & vanilla extract. Whisk pumpkin mixture into milk mixture back on low heat for 2-3 minutes until heated through.
Take off heat and let the pumpkin pudding come to room temperature. Pour into bowl, cover with plastic wrap and refrigerate for at least 1 hour.
Make your pumpkin butter whipped cream in the food processor by slowly adding the cream with the mixer running. Run the mixer for 2-3 minutes until cream is thickened. Stir in pumpkin butter and use immediately or refrigerate.
Preheat oven to 425
Mix together pumpkin seeds, curry powder, and olive oil. Spread onto baking sheet and roast seeds for 3-4 minutes, keeping a careful eye on them so they don’t burn. Let seeds cool for 1-2 minutes before serving.
Serve pumpkin pudding in individual bowls, top with pumpkin butter whipped cream and curried pumpkin seeds.