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

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, vickys pumpkin pudding with optional candied pecans, gf df ef sf. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Vickys Pumpkin Pudding with optional Candied Pecans, GF DF EF SF is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Vickys Pumpkin Pudding with optional Candied Pecans, GF DF EF SF is something which I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook vickys pumpkin pudding with optional candied pecans, gf df ef sf using 10 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Pumpkin Pudding with optional Candied Pecans, GF DF EF SF:
  1. Get 6 tbsp maple syrup
  2. Get 2 tbsp cornstarch / cornflour
  3. Get 420 ml coconut milk (1 & 3/4 cup)
  4. Prepare 110 grams pumpkin puree (1/2 cup)
  5. Prepare 1 tsp vanilla extract
  6. Prepare 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. Take 2 tbsp sunflower spread / butter
  10. Take 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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