Pumpkin Butterscotch Pudding with Whipped Mascarpone and Toasted Buckwheat Recipe | Yummly

Pumpkin Butterscotch Pudding with Whipped Mascarpone and Toasted Buckwheat

THE BOJON GOURMET
21Ingredients
55Minutes
400Calories
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Ingredients

US|METRIC
  • 1/2 cup dark brown sugar (preferably organic)
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon turmeric (optional, mostly for color)
  • 1/8 teaspoon allspice
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup pumpkin puree (unsweetened)
  • 1/2 vanilla bean (split lengthwise and scraped)
  • 1 teaspoon fresh ginger (packed finely grated)
  • 2 tablespoons unsalted butter
  • 1/4 cup mascarpone (or creme fraiche)
  • 1/4 cup heavy whipping cream
  • 2 teaspoons sugar (to taste)
  • 1/4 teaspoon vanilla paste (or extract, or seeds from ¼ vanilla bean)
  • 1 pinch fine sea salt
  • 1 handful raw buckwheat groats
  • 1 handful toasted pecans (roughly chopped or broken)
  • salt (flaky, optional)
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    NutritionView More

    400Calories
    Sodium20% DV490mg
    Fat40% DV26g
    Protein12% DV6g
    Carbs13% DV40g
    Fiber12% DV3g
    Calories400Calories from Fat230
    % DAILY VALUE
    Total Fat26g40%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol65mg22%
    Sodium490mg20%
    Potassium270mg8%
    Protein6g12%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate40g13%
    Dietary Fiber3g12%
    Sugars23g46%
    Vitamin A80%
    Vitamin C2%
    Calcium15%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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