Pumpkin Pudding Recipe
This is one of my favorite ways to enjoy pumpkin. I like to serve it with whipped cream and either pumpkin bread or spice cake.
Ingredients
3 cups whole milk divided
15 oz. canned pumpkin puree (about 1 3/4 cups)
2 teaspoons pumpkin pie spice mix
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 egg yolks
1 teaspoon vanilla extract
2 tablespoons butter preferably salted
whipped cream and crumbled gingersnap cookies for garnish, optional
Instructions
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Get a medium saucepan and put 2 cups of milk, 15 ounces of pumpkin puree, and 2 teaspoons of pumpkin pie spice mix in it. Stir occasionally and heat it on medium-low until it starts to gently bubble.
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While that's heating up, take a medium-sized bowl. In it, mix 1 cup of sugar, 1/4 cup of cornstarch, and 1/4 teaspoon of salt. Gradually pour in the remaining 1 cup of milk while stirring. Make sure to get rid of any lumps of cornstarch before adding more. Add 4 egg yolks and mix until everything is really smooth.
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Use a ladle to transfer about half of the hot pumpkin mixture into the sugar and egg mixture. Do this slowly and keep stirring. Keep whisking until it's a smooth mixture. Then, gradually put the mixture back into the saucepan, while stirring continuously.
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Keep cooking it on medium heat and keep stirring until it starts to bubble. Keep cooking and stirring (it's a bit of a workout!) until the mixture thickens, which takes about 3-4 minutes. Take the pan off the heat and add 1 teaspoon of vanilla extract and 2 tablespoons of salted butter. Keep whisking or stirring until the butter has melted and everything is mixed well.
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Put the pudding into individual serving dishes or a small-medium bowl. To prevent a skin from forming, cover the top with plastic wrap and refrigerate it until it's cool, which usually takes about 2 hours. You can add crumbled gingersnap cookies and whipped cream on top when serving if you like. Enjoy!
