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Pumpkin Pudding

Pumpkin Pudding

Makes about 8 servings

1 2/3 cup water
3 tablespoons cornstarch
1 can (14-ounces) sweetened condensed milk
3 large egg yolks, beaten
1 can (15-ounces) pumpkin puree
2 tablespoons butter
1 1/2 teaspoons vanilla extract

1. Mix the water and cornstarch in a heavy saucepan until the cornstarch has completely dissolved.

2. Whisk in the sweetened condensed milk and egg yolks. Cook over medium heat until the mixture thickens and is bubbly. Then whisk in the pumpkin puree until combined and completely smooth.

3. Remove the saucepan from the heat and add the butter and vanilla extract. Stir until everything is mixed together and then pour into a serving bowl, cover with a clean, dry kitchen towel (to prevent extra moisture from condensing on the surface of the pudding while cooling), and let the pudding cool completely.

4. When the pudding has cooled, remove the kitchen towel and cover the top of the bowl with plastic wrap and set it in the refrigerator to chill. Serve chilled.