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

Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a special dish, vickys pumpkin pudding with optional candied pecans, gf df ef sf. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vickys Pumpkin Pudding with optional Candied Pecans, GF DF EF SF is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Vickys Pumpkin Pudding with optional Candied Pecans, GF DF EF SF is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. 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.

The ingredients needed to make Vickys Pumpkin Pudding with optional Candied Pecans, GF DF EF SF:

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

Instructions to make Vickys Pumpkin Pudding with optional Candied Pecans, GF DF EF SF:

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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