Valerie's Pumpkin Pudding (for Wolfie)

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 6 servings
Save Recipe

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

  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).

Pumpkin Rice Pudding

Pumpkin-Ginger Bread Pudding

Valerie's Pumpkin Pie

Pumpkin Ginger Bread Pudding