Salted Caramel Pumpkin Spice Pudding

Thanksgiving dessert ideas can go beyond pie. Try this Salted Caramel Pumpkin Spice Pudding that is absolutely delicious!

Salted Caramel Pumpkin Spice Pudding

Hi everybody! It’s Gina from Kleinworth & Co! I’m back today to share with you one of my favorite desserts for Thanksgiving – this Salted Caramel Pumpkin Spice Pudding. I have been on a salted caramel kick for a while now. I can’t seem to get enough. So when fall hits I think it goes into overdrive & I get really excited. So of course one recipe I really look forward to making this time of year would involve salted caramel. I love making this as an alternative to pie for Thanksgiving.

Salted Caramel Pumpkin Spice Pudding

You see, when I was a kid I wasn’t too hot on the pie flavors that come out this time of year. I preferred chocolate cream or strawberry, neither of which are very popular at Thanksgiving. So I was super bummed every year while everyone enjoyed their dessert & I was going without. It was tortuous for someone like me that is ALL ABOUT dessert. So once I had the ability to change the holiday menu, not only did I make sure to include pie flavors that I like too- but I made sure to always include an alternative to pie. This homemade pudding recipe is one of my favorites.

Salted Caramel Pumpkin Spice Pudding

I know you will LOVE it! Thanks so much for sharing the day with me again! I loved visiting with you!

Salted Caramel Pumpkin Spice Pudding

Ingredients

  • 4 tbsp salted butter
  • 1 cup packed brown sugar
  • 3 cups milk- room temp separated
  • 1 tsp sea salt
  • 1 tbsp flour
  • 2-1/2 tbsp corn starch
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice

Instructions

  1. Measure out your milk - 2 cups & 1 cup.
  2. Set aside your 2 cups of milk.
  3. Mix flour & cornstarch to the 1 cup of milk - whisk to combine well. Set aside.
  4. Crack your eggs into a separate bowl- whisk & set aside.
  5. In heavy saucepan, melt butter.
  6. Add brown sugar & cook on med until it caramelizes.
  7. While you are whisking this butter/brown sugar mixture- gradually pour in your 2 cups of milk.
  8. Continue to whisk & cook until it bubbles & thickens.
  9. Stir in your remaining milk/flour/cornstarch mixture & whisk well until thickened.
  10. Ladle out 1 cup of your pudding mixture & slowly whisk into your beaten eggs to temper. Whisk until fully blended.
  11. Slowly pour egg mixture into pudding & mix until well blended.
  12. Cook for 2-3 minutes on med.
  13. Remove from heat & whisk in vanilla extract & pumpkin pie spice.
  14. Pour into individual serving bowls & cover with plastic wrap- laying the wrap directly on the pudding to keep a film from forming.
  15. Refrigerate to firm up at least several hours before serving.
  16. Sprinkle with additional sea salt for serving.

Looking for more great Thanksgiving day dessert ideas?

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Published on November 19, 2015

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