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Egg-free No-Bake Pumpkin Pie Pudding With Candied Nuts/ Praline

Y.
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Servings 4 serving

Ingredients
  

For the pudding:

  • 1/3 cup sugar
  • 3 tbsps vanilla custard powder flavoured
  • 1 3/4 cups milk (I used 2% )
  • 1/2 cup pumpkin unsweetened purxe9e *
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon ground
  • 1/8 tsp nutmeg finely grated
  • 1/4 tsp ginger finely grated dried
  • 1/4 tsp allspice

For the candied walnuts/ praline:

  • 1 1/2 tbsps sugar
  • pinch salt A
  • 1/4 cup walnuts coarsely chopped

To serve:

  • 1/4 cup whipping cream
  • 1 tbsp icing sugar
  • Ginger cookies (optional)

Instructions
 

  • Make the pumpkin custard first. Whisk together the sugar, vanilla flavoured custard powder and the milk in a pot or pan till well mixed. Place on medium heat and keep stirring frequently until the mixture has thickened and coats the spoon or whisk well. Donu2019t let it come to a boil. Make sure no lumps form.
  • Add the purxe9ed pumpkin, the vanilla and the spices and whisk well by hand till incorporated. Take the custard off the heat and keep stirring as it cools and thickens making sure a u201cskinu201d does not form. Once it is barely warm, divide the custard equally between 4 serving glasses/ cups. Let it cool completely, then cover with clingfilm and refrigerate till ready to serve.
  • To make the candied walnuts or praline, place the sugar and the pinch of salt in a small skillet (preferably non-stick). Add a teaspoon of water and place it on medium heat and stir a couple of times so that the sugar melts/ dissolves. Let it bubble until it turns golden brown. Add the chopped nuts and stir until all the nuts are well coated. Spread this on a lightly oiled foil lined tray. Let it cool completely. Chop up coarsely. Store in an airtight container if not using immediately.
  • To serve, whip the cream and the sugar till it forms soft peaks that hold. Spoon or pipe a little cream on to each serving of pumpkin pudding and sprinkle the candied walnuts/ praline over this. Serve with or without the ginger cookie on the side.

Notes

*You can use canned pumpkin purée or make your own. This is how I made mine. Chop up the pumpkin into pieces and pan roast them with about a tablespoon of butter for about 5 minutes, over medium heat until they’re golden brown. Then steam-cook the pumpkin till it’s done and very soft. Let this cool and then blend into purée. You can also roast them in the oven. If you find that your pumpkin is a little on the wetter side, then mash it slightly after it has cooked and let is drain for about an hour before you purée it.