This Maple Cinnamon Pudding takes 10 minutes to make and tastes just like a snickerdoodle cookie in pudding form! It’s refined sugar free, sweetened only with maple syrup, and is a perfect gluten-free make ahead dessert. It comes out luxuriously thick and creamy every time and is so easy to make from scratch!
I originally shared this recipe in June, 2015 on my blog with a big announcement: that we were moving from Salem, MA to Austin, TX. And so it only seemed appropriate to revamp this post with new photos, improved instructions, and a similar announcement…
We’re moving back to New England! More specifically, to Rhode Island. In March! We’ve been busy packing, our house is being listed this week, and things have been generally a bit crazy over here. But we are over the moon excited to bring our little family up to the land of seasons and stuff our faces with as much seafood as possible.
And what better way to celebrate a New England homecoming than with a recipe heavy on pure maple syrup? You’re going to LOVE this easy maple syrup dessert recipe that tastes just like a snickerdoodle cookie!
Ingredients and Substitutions
- Maple Syrup – use the real stuff here.
- Milk – I used whole milk, but lower fat will work, or a mixture of milk and half and half. Plant-based milk can be used for a dairy free version.
- Cinnamon – you can use pumpkin pie spice mix instead if you prefer.
- Egg Yolks – save those whites for something else like a frittata or omelette!
- Corn Starch – you need this to thicken the pudding. Arrowroot powder may be used for a grain-free version.
- Vanilla Extract
- Butter – or ghee for dairy-free.
- Kosher salt – just a little to balance the sweetness.
- Optional toppings: whipped cream, more cinnamon, and more maple syrup.
How to make Maple Cinnamon Pudding
- First, HEAT maple syrup, milk, cinnamon, and salt in a medium pot on the stovetop. Don’t get it too hot and boiling- just bring it to a gentle simmer.
- Meanwhile, WHISK the cornstarch, remaining milk, and egg yolks in a large bowl until smooth and no lumps remain.
- TEMPER the egg mixture by ladling a little bit of the hot milk and maple syrup mixture into the bowl, adding it gradually and whisking continuously (this will help cook the egg yolks smoothly).
- Then, POUR the tempered egg mixture into the hot milk mixture on the stovetop gradually, whisking continuously. Continue to whisk continuously on low until it’s thickened (which will take only about one minute).
- Remove the pudding from heat after it’s thickened and STIR IN the butter and vanilla extract until it’s melted and smooth.
- TRANSFER the pudding to a bowl or dessert glasses and cover with plastic wrap on the surface (this will prevent a skin from forming) and cool in the refrigerator for at least 2 hours.
- SERVE with whipped cream, more cinnamon, and a drizzle of maple syrup if you like.
How to make homemade vanilla whipped cream
I’ll be honest: I usually just use store-bought whipped cream to top homemade puddings. But it’s actually very easy to make your own whipped cream from scratch, and healthier because you can control the ingredients in it.
I recommend making a vanilla whipped cream to go with this maple cinnamon pudding dessert. Just beat together 1 cup of heavy cream with 1 teaspoon of vanilla extract until stiff peaks form. It won’t be very sweet- if you prefer sweeter, you can add 1-2 tablespoons of sugar or maple syrup as well.
How can I make this pudding dairy free?
Just use a plant-based milk and skip the butter (or use a vegan/dairy free substitute like ghee) stirred in at the end!
Can I make this pudding vegan?
I’ve never made a vegan pudding and I’m not sure about a substitute for eggs. You might want to check out this recipe for vegan vanilla pudding for some more information.
Can I make it paleo?
Yup! Use almond milk, ghee instead of butter, and arrowroot powder instead of corn starch.
How long does this stay good for in the fridge?
This Maple Cinnamon Pudding will stay good for about a week in the fridge covered in an airtight container. You may notice some liquid separating out on the surface after a while – you can just pour it out or stir it back into the pudding before serving.
Other homemade pudding dessert recipes
- Pumpkin Pudding
- Butterscotch Pudding
- Two-Ingredient Dairy Free Rice Pudding
- Strawberry Chia Seed Pudding
I tend to keep things mostly recipe-focused on my website, but if you want to see more about our move to New England please make sure to follow me on instagram where I share personal updates more frequently!
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Maple Cinnamon Pudding
- Heat up the syrup (1/2 cup), 1 1/2 cups of the milk, cinnamon (2 teaspoons), and kosher salt (1/4 teaspoon) in a medium pot over medium heat until heated and simmering (but not boiling hard).
- Meanwhile, whisk the cornstarch (2 tablespoons), remaining 1/2 cup milk, and egg yolks (4) in another medium-large bowl until no lumps remain.
- Once the milk mixture on the stove is heated, ladle about half of it to the egg mixture, pouring it in gradually and whisking continuously to temper the egg.
- Pour the tempered egg and cornstarch mixture into the pot as gradually as you can, whisking continuously, and heat on low until thickened, whisking continuously.
- Once it has thickened (this will take about 1-2 minutes), remove the pot immediately from the heat and add the butter (1 tablespoon) and vanilla extract (1 teaspoon), continuing to stir or whisk until butter has completely melted.
- Use a silicone spatula to scrape the pudding into a bowl. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface. Refrigerate for at least 2 hours to cool completely. (Alternatively, you can divide the pudding into cups, wine glasses, or whatever you want to use to serve it. Cover the surfaces with plastic wrap and allow them to cool in the fridge.)
- When you are ready to eat, add about 1/2 cup of pudding to a serving bowl, and top with whipped cream and an extra sprinkling of cinnamon and drizzle of maple syrup if desired (see notes for a vanilla whipped cream recipe).
- To make homemade vanilla whipped cream: Beat together heavy cream (1 cup) and vanilla extract (1 teaspoon) until stiff peaks form. Optional: add 1-2 tablespoons maple syrup or sugar for a sweeter version.
- For a dairy-free version, use plant-based milk and dairy-free butter substitute (or skip the butter).
- For a paleo and grain-free version, use almond milk and gee instead of butter, and arrowroot powder instead of cornstarch.
- Store in the refrigerator in an airtight container for up to a week. If liquid separates out, pour it out or stir it back into the pudding before serving.
This post originally appeared on Bowl of Delicious on June 9, 2015. It has been republished with new photos, improved recipe instructions, and more pertinent information.