Serves 6
½ cup sugar
⅓ cup brown sugar
¼ cup cornstarch
1 rounded teaspoon cinnamon
¼ teaspoon clove
¼ teaspoon nutmeg
¼ teaspoon kosher salt
3 cups whole milk (almond or soy milk works too)
2 teaspoons vanilla extract
1 cup pumpkin puree
Whipped cream, for serving
In a medium saucepan, whisk together the sugar, cornstarch, spices, salt and sugar. Place the pot over a low flame and slowly add the milk. Keep whisking as you add, to avoid any lumps.
Whisk constantly for 10-15 minutes, or until the pudding is thick. Stir in the vanilla and cool. Spoon into small serving cups and top with a bit of whipped cream.



