Desserts à la Mariane

I’m not sure if you’ve noticed yet, but I really like peanut butter. I bake with it a lot.

Pumpkin and peanut butter may not be an obvious pair, but their flavors compliment each other quite nicely.

This pudding makes for a great snack or dessert. If you like pudding, I encourage you to give this recipe a try.

Pudding Ingredients:

• 1-796 mL can pumpkin puré (about 3 cups)
• 1 cup natural peanut butter
• 1 cup maple syrup
• 1.5 tsp pumpkin pie spice
• 3 tbsp corn starch 

Pudding Directions:

In a large stovetop pot mix together the pumpkin puré, peanut butter, maple syrup, and pumpkin pie spice (note that a larger pot works best – you want the base to have a large surface area).

Put the cornstarch in a mug and add cold water so that the cornstarch is just covered. Stir the cornstarch + water until the cornstarch is completely dissolved. Once dissolved, add the contents of the mug to your stovetop pot and mix well.

Put the pot on the stove and cook on med-high heat stirring continuously. Cook until the batter starts to boil and you notice that it thickens (this usually happens about 2 minutes into boiling – you will also notice that the filling darkens a bit).

Once the filling has thickened, take out 10-12 ramekins and distribute the pudding evenly between them. 

Note: You could very well skip the cornstarch and cooking and simply eat the pudding without cooking. I like the heated cornstarch version because I like my pudding to be textured like a pie filling.

If desired, garnish with crushed peanuts.

Let the pudding cool in the fridge for 3-4 hours before serving.

Store leftovers in the fridge.

Enjoy!