Ghostly Pumpkin Pudding

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I subbed soy milk for the whole milk and this recipe worked out great for my dairy allergy friend I made it for. I will say that my gelatin did clump together so next time I make it, I will take care to sprinkle the gelatin in the water to bloom it rather then quickly dumping it. Tastes like pumpkin pie without the crust, YUM!

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Let me start at the top. If I'm going to bloom gelatin, especially to make it idiot proof, I'm going to bloom it in something with a bottom with small surface area, not a large bowl where the water can spread and not come into contact with all of the gelatine.

Second: If I am making a creme Anglaise, it is not difficult to temper boiling milk into egg yolks. If this recipe is intermediate, please use intermediate methods and not the pour everything into one bowl technique.

The Swiss meringue bit at the end is the only thing worth it's salt, and on that note, drop the salt, seriously, it's unnecessary. A pinch is not the same pinch to everyone.

Thank you for wasting my time with bad methodology Food Network Test Kitchen.

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I made this and then tried jello's brand of pumpkin pudding, this recipe beats the pre made jello stuff by a lot. The topping was almost like marshmellow fluff and the pudding was better than pumpkin pie. I did not use the double boiling system they recommended, my mix never seemed to get hot enough so I just used the microwave and paid very close attention so the milk didn't curdle.

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It said their was a review.. Now I am the first one .. What is up.

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i am planning a very large halloween party in 2009 and i can't wait to serve these... i think i will put them in small medicine cups so i will have plenty to go around... they are adorable and will compliment my party very well, thanks a bunch...