This pumpkin spice pudding recipe uses gelatin as a protein rich alternative to flour for setting the custard. We have been enjoying the pumpkin from our garden in so many ways, but this is definitely one of my favourites! It’s one of those desert-y snacks that I can feed to the whole family with confidence, thanks to the real, simple ingredients. You should see the baby flap his arms with excitement when he see’s me coming with a jar of this stuff. It’s so yummy!
You will need:
- Gelatin powder – Make sure you are using gelatin powder – not gelatin-based protein powder.
- Milk – The fattier the better, but any milk will do. I prefer the cow kind, but I’m sure coconut or almond milk would be delicious!
- Honey – I don’t like my snacks to be too sweet so I use 1/4 of honey, but feel free to add up to 1/2 a cup if you like it sweeter.
- Pumpkin Puree – Homemade or store bought will do. You could also omit the pumpkin if you’d prefer a vanilla pudding!
- Pumpkin Pie Spice – You could use a store bought blend or make your own with cinnamon, ginger, nutmeg, allspice and clove. If you don’t have all the spices, just use cinnamon.
- Vanilla Extract
- Egg Yolks
- Large Mixing Bowl, Small Mixing Bowl, and Medium Saucepan
- 6 Small Glass Jars – The jars are convenient pre-portioned servings, but any storage container will work.
What is Gelatin?
Gelatin is a protein rich ingredient that is made from animal collagen. The collagen is extracted from beef or pork connective tissue like skin, tendons, cartilage and bones. It’s a natural product that promotes healthy hair, skin, nails, joint and gut health. Gelatin is that good jiggly-ness that you get when you make bone broth.
It’s a pretty awesome ingredient for a desert recipe.
How Gelatin Works
First we need to let the gelatin “bloom” by stirring 3 tsps of gelatin powder into 4 tbsps of water. It will only take a few minutes to bloom.
Then we need to dissolve the bloomed gelatin into hot liquid. In this recipe, we will add it at the very end to our hot custard mixture.
Lastly, it needs to chill in a refrigerator for 2+ hours, until set.
Pumpkin Spice Pudding Recipe with Gelatin
4 Cups Milk
1/4 to 1/2 Cup Honey (use 1/4 cup if you prefer it less sweet)
4 Egg Yolks
4 Tbsp Water
3 Tsp Gelatin
1 Tbsp Vanilla
1 Cup Pumpkin Puree
1 Heaping Tsp Pumpkin Pie Spice
In a small cup or bowl, mix the water and gelatin together, and set aside.
In a large bowl, whisk together one cup of milk and the egg yolks – set aside.
In a medium sauce pan, add the remaining 3 cups of milk and honey. Heat over a medium heat, stirring frequently until it is almost boiling (but don’t let it boil). Turn the heat off once some small bubbles are coming up along the edges.
Temper the eggs by whisking the egg yolk mixture quickly as you slowly pour the hot milk mixture into it. (see notes below)
Once all the milk, honey and yolks have all been whisked together, pour it back into the saucepan and heat it over medium-low heat. Use a spoon to slowly stir the custard in a figure eight pattern, as it heats. Gently let it cook until the custard begins to slightly thicken. It will be done when it coats the back of a spoon. This can take up to 10 minutes.
Turn the heat down to low, then add the gelatin and water mixture (it should be a clear lump of jelly), the pumpkin puree, and pumpkin pie spice to the pot. Stir until the gelatin has dissolved and the pumpkin pie spice is nicely incorporated.
Turn off the heat and add the vanilla extract. Stir.
Pour the custard into 6 small glass jars, and refrigerate until it has completely cooled and set.
Notes:
- A tip for tempering eggs – When I am tempering the egg yolks with the hot milk mixture, I like to drizzle it in along the edge of the bowl while I am whisking quickly. This way it is a little more controlled if I accidentally pour the hot milk in too fast. Whisk fast, drizzle slow.
- If the temper didn’t go well and you have a lumpy custard – its all good! Just pour the lumpy custard through a strainer before you refrigerate the pudding. There is no shame in giving it a spin in the blender, too.
More delicious ways to use the custard:
- Try pouring the custard into a fully cooked pie crust before refrigerating! It sets beautifully and tastes amazing.
- Enjoy the hot custard it as a fancy cup of pumpkin spiced coffee! I make extra just so I can have some for my coffee too.
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