October is undoubtedly the month of pumpkin celebrations. In addition to a fine touch of cinnamon and other warm spices, pumpkin recipes can transport you to a cozy dimension of autumn or fall, whichever floats your boat.

This year I am excited to share with you a recipe that brings pumpkin to one of my favorite desserts. The steps are pretty straightforward, just like any regular pudding but I thought of adding some extra spice and crunch with a classic Pecan Praline to go on top of the pudding. Let’s get to it!

• Ingredients:
  • For the pumpkin pudding:
    • 50g pumpkin puree
    • 350ml whole milk
    • 2 egg yolks
    • 60g sugar
    • 1 Tbsp corn starch
    • 1/2 tsp vanilla extract
    • Pinch of salt
    • Cinnamon powder (for garnish)
  • For the pecan pralines:
    • 100g white granulated sugar
    • 50g light brown sugar
    • 80ml heavy whipping cream
    • 25g butter
    • 1/8 tsp baking soda
    • 100g pecans
    • 1/2 tsp vanilla extract
    • Pinch of salt

• Method:
  • For the pudding:
    • Add all of the ingredients to a medium sized, heavy based sauce pan and mix them well.
    • Place the sauce pan over medium heat and bring it slowly up to a simmer while stirring constantly.
    • Once it starts to thicken, continue to stir more vigorously and let the mixture bubble up for one minute.
    • Remove from the heat and divide the pudding into serving cups or if you want to get as fancy as I did you could pour it into hollowed out pumpkin halves.
    • Refrigerate for at least 4 hours before serving.
  • For the Pecan Pralines:
    • Add all of the ingredients except for the pecans, vanilla extract and salt to a small, heavy based sauce pan.
    • Place the sauce pan over medium high heat, and stir until the mixture bubbles up and reaches an exact temperature of 235 degrees Fahrenheit.
    • Take off the heat and add the three remaining ingredients.
    • Stir! Stir! Stir! Until the mixture starts to harden and starts to set.
    • Scoop out tablespoonfuls of the pecan praline mixture and drop onto a baking sheet lined with parchment paper.
    • Make sure the pieces are adequately spaced apart and leave the candies to set at room temperature or in the fridge (if you are in a hurry).
    • Cut 1cm thick strips of the pralines to use as garnish with whipped cream on top of the pudding cups.
    • Sprinkle some cinnamon powder over the top for an extra bit of bedazzle.
    • Enjoy!