- ½ C packed brown sugar
- 1/4 C cornstarch
- 1 egg
- 1 ½ C unsweetened dairy-free milk
- 1 C pumpkin puree
- 1 old banana
- 2 tsp pumpkin pie spice
- OR: 2 tsp CinnaSugar plus ¼ tsp ground ginger
- 1 tsp vanilla extract
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Mix brown sugar and cornstarch in a bowl, removing all lumps.
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Add to a medium saucepan and slowly whisk in milk until combined
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Mix an egg and banana with half the pumpkin puree
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Put into saucepan, and whisk again until combined.
- Add the other half and mix till combined
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Place pot on medium-high heat and continuously whisk until mixture has thickened enough to coat a spoon, this will take about 5-7 minutes.
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Remove pot from the heat and whisk in spices and vanilla.
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Pour pudding into a glass bowl and let rest 10 minutes.
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Serve warm or refrigerate an hour.
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Serve cold
