Pumpkin Pudding with Maple Crusted Pumpkin Seeds

pumpkin pudding

  • 1½ cups pureed pumpkin, cooked (can use canned)
  • 1½ cups grass-fed whole milk (can substitute almond, soy, rice or other milk)
  • 1 tbsp. grass-fed butter
  • 1/3 cup maple syrup (more or less to taste)
  • 1 tsp. vanilla flavoring
  • 1 tsp. pumpkin pie spice
  • 3 tbsp. corn starch + 3 tbsp. cold water

Combine pumpkin, milk, butter, maple syrup, vanilla, and pumpkin pie spice in a soup pot and bring to a boil. Reduce heat to low.  Mix corn starch with water and slowly add to the pumpkin mixture. Cook until pudding has a thick consistency (5 minutes), stirring to prevent lumps. Pour into individual bowls and refrigerate until chilled. Top with Maple Crusted Pumpkin Seeds

Maple Crusted Pumpkin Seeds

Preheat oven to 350°. Place washed pumpkin seeds onto a baking tray and roast 10-12 minutes or until they puff up.  Remove from the oven and set aside to cool.  In a small saucepan heat maple syrup, butter and vanilla on medium high heat until bubbly and frothy, and reduced by half (3-4 minutes). Toss pumpkin seeds into the sticky liquid and coat evenly. Quickly remove from the pan and spread out onto a baking sheet. Sprinkle with sea salt. After the pumpkin seeds dry (about 7-10 minutes), break into smaller pieces.