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

THE BOJON GOURMET
21Ingredients
55Minutes
400Calories
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Pumpkin Butterscotch Pudding with Whipped Mascarpone and Toasted Buckwheat

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Ingredients

US|METRIC
6 SERVINGS
  • 1/2 cup dark brown sugar (preferably organic)
  • 2 Tbsp. cornstarch
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. turmeric (optional, mostly for color)
  • 1/8 tsp. allspice
  • 1/2 tsp. 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 tsp. fresh ginger (packed finely grated)
  • 2 Tbsp. unsalted butter
  • 1/4 cup mascarpone (or creme fraiche)
  • 1/4 cup heavy whipping cream
  • 2 tsp. sugar (to taste)
  • 1/4 tsp. 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

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    400Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    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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