Pumpkin Pudding with Pecan Pralines

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!

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