Recipe: Tasty Vickys Pumpkin Pudding with optional Candied Pecans, GF DF EF SF

Vickys Pumpkin Pudding with optional Candied Pecans, GF DF EF SF.

Vickys Pumpkin Pudding with optional Candied Pecans, GF DF EF SF You can have Vickys Pumpkin Pudding with optional Candied Pecans, GF DF EF SF using 10 ingredients and 7 steps. Here is how you cook it.

Ingredients of Vickys Pumpkin Pudding with optional Candied Pecans, GF DF EF SF

  1. It’s 6 tbsp of maple syrup.
  2. It’s 2 tbsp of cornstarch / cornflour.
  3. Prepare 420 ml of coconut milk (1 & 3/4 cup).
  4. Prepare 110 grams of pumpkin puree (1/2 cup).
  5. Prepare 1 tsp of vanilla extract.
  6. You need 1/2 tsp of ground cinnamon.
  7. It’s 1/4 tsp of ground nutmeg.
  8. You need 60 grams of roughly chopped pecan nuts (1/2 cup).
  9. It’s 2 tbsp of sunflower spread / butter.
  10. It’s 3 tbsp of soft brown sugar.

Vickys Pumpkin Pudding with optional Candied Pecans, GF DF EF SF instructions

  1. Mix the maple syrup and cornstarch together in a pan until combined.
  2. Whisk in the milk slowly over a medium heat. Keep whisking and let the mixture come to a boil for 1 minute.
  3. Turn the heat down to low and let it cook whisking constantly for another minute until smooth and thick.
  4. Take the pan off the heat and stir in the pumpkin, vanilla and spices. Add more maple syrup to taste.
  5. Divide the mixture between 4 serving dishes, cover with clingfilm and chill until cold.
  6. Meanwhile put the pecan nuts, butter and sugar in a small skillet and place on medium-low heat. Stir to coat and let them caramelize, then take the pan off the heat and spread the nuts on parchment paper to cool.
  7. Garnish the pumpkin puddings with the nuts and some whipped coconut cream if desired.
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