Pumpkin Semolina Pudding with roasted pumpkin puree and pumpkin pie spice, a comforting, creamy pudding recipe that can be enjoyed as a heart-warming breakfast, or a rich, silky dessert that tastes like Autumn and cosiness. It's quick and easy to make, and can be enjoyed with the whole family.
Inspired by the classic semolina pudding recipe, which is a beloved dessert throughout Eastern Europe, this pumpkin semolina pudding brings a touch of Autumn and cosiness to your table with its spiced, wonderful creaminess that wraps you up in a warm hug on a cold Autumn's day.
It's the perfect cross between a traditional porridge and a pudding, which makes it perfect as a warm breakfast, but also as a Fall-inspired dessert that kids and grown-ups will love. The addition of pumpkin pie spice and roasted pumpkin makes it so indulgent, hard to resist.
I love adding a sprinkle of Autumn to classic recipes, my pumpkin rice pudding, pumpkin cornbread and pumpkin mac and cheese are other recipes which benefitted greatly from the addition of roasted pumpkin and pumpkin spice.
Turning a traditional recipe, which is already delicious, into an Autumn comfort food shows how creative homecooking can be. There is literally no right and wrong, as long as the flavours are good, and the texture is right.
Jump to:
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- semolina - use a fine semolina for this pudding, a coarse semolina will make the pudding gritty and less creamy
- pumpkin puree - I used roasted pumpkin puree for this recipe, however, canned pumpkin puree is as good (you don't need to use pumpkin pie puree)
- light brown sugar - adds sweetness and a touch of indulgence
- milk - I used full-fat milk, but semi-skimmed or plant-based milk will also work, just a different taste if you don't use cows' milk
- pumpkin pie spice - for a lovely touch of Autumn, it can be swapped for ground cinnamon or mixed spice (UK)
Step-by-step photos and instructions
- pour the milk into a non-stick pan that is set on a medium heat
- add half a teaspoon of pumpkin spice and all the sugar and stir well
- bring the milk to the boiling point, then gradually add the semolina, whisking constantly to avoid lumps forming
- whisk until you get a thicker, creamy texture, then add the pumpkin puree and whisk well
- leave the pudding to bubble up for a few seconds, then remove it from the heat
- transfer the pudding to ramekins or small bowls, sprinkle the remaining pumpkin spice over, and allow it to cool down
Expert tips
The pudding still has a thinner consistency when it removed from the heat, but once it cools down, it sets well. If the pudding is cooked for too long, as it cools down, it will be too tough and chewy.
Too much liquid, and the pudding won't set, not enough, and the pudding will be too thick. It might look like the ratio liquid to semolina is off, but don't be tempted to add any more semolina, it will work just fine with that amount.
You can add any other spices for a warming touch, or even aromatic extras like maple syrup, honey, orange or vanilla extract. Or, give it a Indian touch by turning it into Indian semolina pudding, which has a lovely flavour of saffron and cardamon.
Other puddings you will love
If you’ve liked this recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM , YOUTUBE, TIK TOK , FLIPBOARD and PINTEREST to see more delicious food and what I’m getting up to.
Pumpkin Semolina Pudding
Ingredients
- 600 ml full-fat milk ( 2 ½ cups)
- 45 g fine semolina (¼ cup)
- 250 g roasted pumpkin puree (1 cup)
- 2 tablespoon light brown sugar
- 1 teaspoon pumpkin spice ( or ground cinnamon / mixed spice)
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Instructions
- Pour the milk into a non-stick pan and set it on a medium heat.
- Stir in half a teaspoon of pumpkin spice and all the sugar, and stir well until it's dissolved.
- Bring the milk to the boiling point, then gradually add the semolina whisking constantly to avoid any lumps forming.
- Continue whisking until the mixture becomes smooth and creamy.
- Stir in the pumpkin puree, and whisk well until fully combined.
- Let the pudding bubble gently for a few seconds, then remove it from the heat.
- Spoon the pudding into ramekins or small bowls, and sprinkle the remaining pumpkin spice on top.
- Leave it to cool and set before serving.
Video
Notes
- the pudding will still look a little thin when you remove it from the heat, but don't worry, it will set beautifully once it cools down.
- if you cool the pudding for too long, it might turn tough and chewy, rather than smooth and creamy.
- even if it looks a little runny while cooking, resist the urge to add any more semolina
- you can play around with flavours, add vanilla or orange extract, ground cardamom, maple syrup or honey, and so much more
Leave a Reply