Serves: 4 (depends on cup size)

​Prep time: 15 minutes

Bake time: None

Ingredients

• 3/4 cup sugar

• 3 tablespoons cornstarch

• 1/4 teaspoon salt

• 3 cups milk

• 2 eggs

• 1 tablespoon vanilla extract

• 2 tablespoons butter

• 2/3 cup pumpkin puree (not pumpkin pie filling)

• 1/2 teaspoon cinnamon

Whipped topping:

• 1/2 cup heavy cream (35% fat or higher)

• 1 tablespoon icing sugar or powdered sugar

• cinnamon for dusting

Directions:

1. In a saucepan, whisk together sugar, cornstarch, salt, cinnamon, and eggs until smooth and creamy.

   
   

2. Gradually whisk in the milk while stirring to combine everything evenly.

   
   

3. Place the saucepan on medium heat. Stir continuously until the mixture starts to simmer. Then, when it comes to a boil, stir for about 3 minutes until thickened.

   
   

4. Remove from heat and whisk in the pumpkin puree until combined. Then add the vanilla extract and butter, stirring until the butter is fully melted and combined.

   
   

5. Pour the pudding into small cups or ramekins, filling them about 3/4 full.

   
   

6. Cover the surface of each pudding with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 2 hours.

   
   

7. In a bowl, whisk together heavy cream and icing sugar to create whipped cream. Place in a piping bag.

   
   

8. When ready to serve, top each pudding with a swirl of whipped cream and a dusting of cinnamon.

   
   

9. Enjoy your cozy fall treat!