Butternut Squash Pudding Recipe
Amazingly delicious butternut squash pudding Easy recipe perfect for fall Enjoy this simple flavorful dessert A tasty autumn treat 141 chars
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Dessert
- Cuisine: American
- Diet: gluten-free, vegan
Ingredients
Scale
- 2 cups roasted butternut squash puree
- 1 (13.5 oz) can full-fat coconut milk (or regular milk)
- ½ cup maple syrup (or honey)
- ¼ cup cornstarch
- 2 large eggs (or flax eggs for vegan)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Pinch of salt
Instructions
- In a large saucepan, whisk together the butternut squash puree, coconut milk, maple syrup, cornstarch, eggs (or flax eggs), vanilla extract, cinnamon, ginger, nutmeg, and salt. Make sure everything is well combined to avoid any lumps.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens. This usually takes about 5-7 minutes. Don’t stop stirring, or the pudding might stick to the bottom and burn!
- Continue cooking for another minute or two, allowing the cornstarch to fully cook and the pudding to reach a smooth and creamy consistency.
- Remove the pudding from the heat and pour it into individual ramekins or a serving dish.
- Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the pudding to fully set.
- Serve chilled, topped with whipped cream, chopped nuts, or a sprinkle of cinnamon.