Valerie's Pumpkin Pudding (for Wolfie)

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 4 cups whole milk
  • One 15-ounce can pumpkin puree (do not use pumpkin pie mix), about 1 1/2 cups
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 1/4 cup sugar
  • 1/3 cup cornstarch
  • 1/2 teaspoon salt
  • 5 large egg yolks
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
  • 8 to 12 ginger snap cookies
Directions
  • 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.

  • Whisk together the sugar, cornstarch and salt in a large bowl. Whisk in the egg yolks and the remaining 1 cup milk.

  • 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.

  • 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).


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    Valerie's Pumpkin Pie

    Recipe courtesy of Valerie Bertinelli