Pumpkin Spice Budino with Maple Whipped Cream

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16 INGREDIENTS • 9 STEPS • 4HRS 20MINS

Pumpkin Spice Budino with Maple Whipped Cream

Name: Pumpkin Spice Budino with Maple Whipped Cream
Total time: PT15600.0S
Yield: 10
Ingredients: 2 1/2 cup Heavy Cream; 1 1/2 cup Whole Milk; 1 1/2 cup Unsweetened Pumpkin Purée; 4 Egg; 1/4 cup Corn Starch; 1/2 teaspoon Ground Cinnamon; 1/2 teaspoon Pumpkin Spice Extract; 1 cup Dark Brown Sugar; 1/2 cup Water; 4 tablespoon Unsalted Butter; 2 teaspoon Vanilla Extract; 1 pinch Salt; to taste Maple Whipped Cream; to taste Salted Caramel Sauce; to taste Dark Chocolate Sauce; to taste Chopped Nuts

Savor the Pumpkin Spice Budino, a creamy and indulgent dessert with a rich pumpkin custard base, topped with a dollop of maple whipped cream and your choice of decadent sauces. Garnished with chopped nuts, this delightful treat combines warm spices with a smooth, velvety texture for a perfect fall-inspired dessert.

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4HRS 20MINS

Total Time

$1.62

Cost Per Serving

Ingredients

Servings

us / metric

2 1/2 cups

Heavy Cream

1 1/2 cups

Whole Milk

1 1/2 cups

Unsweetened Pumpkin Purée

Large Eggs

4 Tbsp

Corn Starch

as needed

Ground Cinnamon

as needed

Pumpkin Spice Extract

1 cup

Dark Brown Sugar, firmly packed

1/2 cup

Water

4 Tbsp

Unsalted Butter

2 tsp

Vanilla Extract

1 pinch

Salt

to taste

Maple Whipped Cream

for topping

to taste

Salted Caramel Sauce

for topping

optional

to taste

Dark Chocolate Sauce

for topping

optional

to taste

Chopped Nuts

for topping

optional

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Cooking InstructionsHide images

step 1

In a large bowl, combine Heavy Cream (2 1/2 cups), Whole Milk (1 1/2 cups), and Unsweetened Pumpkin Purée (1 1/2 cups). Set aside.

step 2

In a medium bowl, whisk together Eggs (4) (1 egg + 3 egg yolks), Corn Starch (4 Tbsp), Ground Cinnamon (as needed), and Pumpkin Spice Extract (as needed) until smooth.

step 3

In a large pot over medium-low heat, stir together Dark Brown Sugar (1 cup) and Water (1/2 cup) until sugar dissolves. Increase heat to medium-high and boil without stirring, occasionally swirling the pot, until the mixture turns thick and dark amber in color, about 7-10 minutes.

step 4

Pour the cream mixture into the caramelized sugar, whisking constantly to combine and dissolve any hardened sugar. Bring the mixture to a boil, then reduce heat to medium.

step 5

Gradually whisk ⅓ of the hot caramel mixture into the egg mixture to temper the eggs. Return the tempered egg mixture to the pot with the remaining caramel mixture, whisking constantly.

step 6

Cook the custard mixture over medium heat, stirring constantly, until it thickens, about 5 minutes.

step 7

Off heat, whisk in Salt (1 pinch), Vanilla Extract (2 tsp), Unsalted Butter (4 Tbsp) until melted and thoroughly combined.

step 8

Strain through a fine mesh sieve and divide the custard evenly among 10 6-ounce glasses. Chill uncovered until cold, about 4 hours or overnight.

step 9

Before serving, spoon Maple Whipped Cream (to taste) over each pumpkin budino and sprinkle with Chopped Nuts (to taste). Optionally, drizzle with Dark Chocolate Sauce (to taste) or Salted Caramel Sauce (to taste) for added flavor.

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