This warm, delicious medley of spices and sweet pumpkin puree is layered in between ginger snap cookies and chilled before serving.
Directions for: Valerie's Pumpkin Pudding (for Wolfie)
Ingredients
4 cups whole milk
1 (15-oz) can pumpkin puree (do not use pumpkin pie mix), about 1 1/2 cups
1 tsp ground cinnamon
tsp ground allspice
tsp ground cloves
1 tsp ground ginger
1 cup sugar
cup cornstarch
tsp salt
5 large egg yolks
1 tsp vanilla extract
2 Tbsp unsalted butter
8 - 12 ginger snap cookies
Directions
1. In a medium saucepan, combine three cups of the milk, the pumpkin puree, cinnamon, allspice, cloves and ginger. Whisk to combine and then set over medium-low heat and bring to a gentle simmer.
2. Whisk together the sugar, cornstarch and salt in a large bowl. Whisk in the egg yolks and the remaining 1 cup milk.
3. Whisk half of the hot milk-pumpkin mixture into the egg mixture until smooth, then gradually whisk the egg-milk-pumpkin mixture back into the saucepan. Continue to cook, now over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened, 3 to 4 minutes. Remove from the heat and stir in the vanilla and butter.
4. To assemble, layer the cookies and pudding mixture in a serving dish or parfait glasses. Cover the pudding with plastic wrap and refrigerate until cold (at least 2 hours).
See more: Bake, Dessert, Eggs/Dairy, Fall