Recipe courtesy of Valerie Bertinelli
Valerie's Pumpkin Pudding (for Wolfie)
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 799
- Total Fat
- 24 g
- Saturated Fat
- 9 g
- Carbohydrates
- 136 g
- Dietary Fiber
- 4 g
- Sugar
- 87 g
- Protein
- 13 g
- Cholesterol
- 181 mg
- Sodium
- 662 mg
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 799
- Total Fat
- 24 g
- Saturated Fat
- 9 g
- Carbohydrates
- 136 g
- Dietary Fiber
- 4 g
- Sugar
- 87 g
- Protein
- 13 g
- Cholesterol
- 181 mg
- Sodium
- 662 mg
Ingredients
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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