Ingredients
- 6 tbsp maple syrup
- 2 tbsp cornstarch / cornflour
- 420 ml coconut milk
- 110 grams pumpkin puree (1/2 cup)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 60 grams roughly chopped pecan nuts (1/2 cup)
- 2 tbsp sunflower spread / butter
- 3 tbsp soft brown sugar
Instructions
- 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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