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Monday 12 October 2026 06:32:25 GMT
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#pumpkin #pudding #pie #easyrecipetiktokcontest Pumpkin Pudding Pie with Maple Whipped Cream Ingredients For the pumpkin pudding: 1 (15 oz) can pumpkin purée 2 1/2 cups whole milk 1/2 cup packed brown sugar 1/3 cup cornstarch 3 large egg yolks 1 tablespoon pumpkin pie spice 1/4 teaspoon salt 2 tablespoons butter 1 tablespoon vanilla extract For the maple whipped cream: 1 1/2 cups heavy whipping cream, cold 3 tablespoons pure maple syrup 1 teaspoon vanilla extract You’ll also need: 1 baked and completely cooled 9-inch deep-dish pie crust Instructions Add the pumpkin purée to a medium saucepan. Cook over medium-low heat for 10-15 minutes, stirring frequently. This helps cook out some of the extra moisture and concentrates the pumpkin flavor. Reduce pumpkin by 1/3. In a measuring cup, whisk together the brown sugar, cornstarch, pumpkin pie spice, and salt until completely smooth. In another measuring cup whisk the egg yolks and milk. Whisk in the milk mixture to the dry ingredients. Slowly pour the milk mixture into the cooked pumpkin, whisking constantly. Cook over medium heat, whisking constantly, until the mixture becomes very thick and starts to bubble. Once bubbling, continue cooking for about 1 minute while whisking. Remove from the heat and stir in the butter and vanilla. Pour the warm pumpkin pudding into the baked and cooled pie crust and smooth out the top. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 6 hours, but overnight is best for the cleanest slices. For the maple whipped cream, add the cold heavy cream, maple syrup, and vanilla to a large bowl. Beat until medium-stiff peaks form. Once the pie is completely chilled and set, remove the plastic wrap and spread or pipe the maple whipped cream over the top. Keep refrigerated until ready to serve.
#pumpkin #pudding #pie #easyrecipetiktokcontest Pumpkin Pudding Pie with Maple Whipped Cream Ingredients For the pumpkin pudding: 1 (15 oz) can pumpkin purée 2 1/2 cups whole milk 1/2 cup packed brown sugar 1/3 cup cornstarch 3 large egg yolks 1 tablespoon pumpkin pie spice 1/4 teaspoon salt 2 tablespoons butter 1 tablespoon vanilla extract For the maple whipped cream: 1 1/2 cups heavy whipping cream, cold 3 tablespoons pure maple syrup 1 teaspoon vanilla extract You’ll also need: 1 baked and completely cooled 9-inch deep-dish pie crust Instructions Add the pumpkin purée to a medium saucepan. Cook over medium-low heat for 10-15 minutes, stirring frequently. This helps cook out some of the extra moisture and concentrates the pumpkin flavor. Reduce pumpkin by 1/3. In a measuring cup, whisk together the brown sugar, cornstarch, pumpkin pie spice, and salt until completely smooth. In another measuring cup whisk the egg yolks and milk. Whisk in the milk mixture to the dry ingredients. Slowly pour the milk mixture into the cooked pumpkin, whisking constantly. Cook over medium heat, whisking constantly, until the mixture becomes very thick and starts to bubble. Once bubbling, continue cooking for about 1 minute while whisking. Remove from the heat and stir in the butter and vanilla. Pour the warm pumpkin pudding into the baked and cooled pie crust and smooth out the top. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 6 hours, but overnight is best for the cleanest slices. For the maple whipped cream, add the cold heavy cream, maple syrup, and vanilla to a large bowl. Beat until medium-stiff peaks form. Once the pie is completely chilled and set, remove the plastic wrap and spread or pipe the maple whipped cream over the top. Keep refrigerated until ready to serve.

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