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The ingredients needed to make Vickys Pumpkin Pudding with optional Candied Pecans, GF DF EF SF:
- You need 6 tbsp maple syrup
- Take 2 tbsp cornstarch / cornflour
- Take 420 ml coconut milk (1 & 3/4 cup)
- Prepare 110 grams pumpkin puree (1/2 cup)
- Take 1 tsp vanilla extract
- Provide 1/2 tsp ground cinnamon
- Take 1/4 tsp ground nutmeg
- Prepare 60 grams roughly chopped pecan nuts (1/2 cup)
- Provide 2 tbsp sunflower spread / butter
- Prepare 3 tbsp soft brown sugar
Steps to make Vickys Pumpkin Pudding with optional Candied Pecans, GF DF EF SF:
- Mix the maple syrup and cornstarch together in a pan until combined
- Whisk in the milk slowly over a medium heat. Keep whisking and let the mixture come to a boil for 1 minute
- Turn the heat down to low and let it cook whisking constantly for another minute until smooth and thick
- Take the pan off the heat and stir in the pumpkin, vanilla and spices. Add more maple syrup to taste
- Divide the mixture between 4 serving dishes, cover with clingfilm and chill until cold
- 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
- Garnish the pumpkin puddings with the nuts and some whipped coconut cream if desired
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