Maple Pecan Pudding

Maple is one of my favorite fall flavors. It’s a welcome change from all things “pumpkin spice,” and lends itself well to unconventional autumn desserts. Here, I’ve updated a favorite childhood recipe for vanilla pudding, swapping brown sugar for maple syrup (for an interesting history of the sweetener, click here) and sprinkling toasted pecans on top. For a final flourish, I drizzled on a little extra maple syrup. A pinch of sea salt would work nicely, too. 

Maple Pecan Pudding

2 cups whole milk, divided 

⅓ cup maple syrup, plus more for drizzling

¼ cup cornstarch 

Pecans, toasted and coarsely chopped 

1. Pour 1 2/3 cup milk into a medium saucepan; set aside.
2. Place remaining 1/3 cup milk in a small bowl. Slowly add cornstarch, whisking with a fork until smooth.
3. Add cornstarch mixture and maple syrup to saucepan, stirring until combined. 
4. Bring to a boil over medium-high heat, then reduce to a simmer. Stir continuously until mixture thickens. Once thick, cook for another minute over low heat, continuing to stir.
5. Remove from heat. Serve immediately, sprinkling with toasted pecans and drizzling with maple syrup. If preparing in advance, transfer to container, press plastic wrap onto the surface of the pudding to prevent a skin from forming, let fully cool, and then refrigerate until ready to serve.