Pumpkin-Gingersnap Pudding Parfait
- Level: Easy
- Yield: 2 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 166
- Total Fat
- 5
- Saturated Fat
- 3
- Carbohydrates
- 25
- Dietary Fiber
- 1
- Sugar
- 22
- Protein
- 4
- Cholesterol
- 44
- Sodium
- 88
- Total: 2 hr 30 min
- Active: 20 min
Ingredients
2 cups whole milk
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon kosher salt
1 large egg
1 tablespoon unsalted butter
1 tablespoon pure vanilla extract
1/2 cup pure pumpkin puree
About 3/4 cup crushed gingersnaps
Directions
Special equipment:
four to six 1/2-cup ramekins or serving glasses- Bring 1 cup of the milk to a boil in a medium saucepan over medium heat.
- Meanwhile, combine the sugar, cornstarch and salt in a medium bowl. Whisk in the remaining 1 cup milk a little at a time to avoid lumps, then whisk in the egg.
- When the milk is boiling, remove the saucepan from the heat and gradually whisk in the sugar-milk mixture, stirring constantly. Return to medium-low heat and cook, whisking constantly, until the pudding comes to a simmer and is thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in the butter and vanilla until smooth. Stir in the pumpkin puree.
- Divide the pudding among four to six 1/2-cup ramekins or serving glasses, layering each with 1 to 2 tablespoons of the gingersnaps. Top with additional cookies. Cover with plastic wrap and refrigerate until fully set, about 2 hours.