Thanksgiving dessert ideas can go beyond pie. Try this Salted Caramel Pumpkin Spice Pudding that is absolutely delicious!
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.
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.
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
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Measure out your milk - 2 cups & 1 cup.
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Set aside your 2 cups of milk.
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Mix flour & cornstarch to the 1 cup of milk - whisk to combine well. Set aside.
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Crack your eggs into a separate bowl- whisk & set aside.
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In heavy saucepan, melt butter.
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Add brown sugar & cook on med until it caramelizes.
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While you are whisking this butter/brown sugar mixture- gradually pour in your 2 cups of milk.
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Continue to whisk & cook until it bubbles & thickens.
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Stir in your remaining milk/flour/cornstarch mixture & whisk well until thickened.
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Ladle out 1 cup of your pudding mixture & slowly whisk into your beaten eggs to temper. Whisk until fully blended.
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Slowly pour egg mixture into pudding & mix until well blended.
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Cook for 2-3 minutes on med.
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Remove from heat & whisk in vanilla extract & pumpkin pie spice.
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Pour into individual serving bowls & cover with plastic wrap- laying the wrap directly on the pudding to keep a film from forming.
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Refrigerate to firm up at least several hours before serving.
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Sprinkle with additional sea salt for serving.
Looking for more great Thanksgiving day dessert ideas?
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This pudding looks delicious! I need to try it soon!
Paige
http:/thehappyflammily.com