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Valerie’s Pumpkin Pudding (for Wolfie)

Valerie's Pumpkin Pudding (for Wolfie)
Prep Time
10 min
Cook Time
15 min
Yields
6 servings

This warm, delicious medley of spices and sweet pumpkin puree is layered in between ginger snap cookies and chilled before serving.

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ingredients

4
cups whole milk
1
(15-oz) can pumpkin puree (do not use pumpkin pie mix), about 1 ½ cups
1
tsp ground cinnamon
½
tsp ground allspice
½
tsp ground cloves
1
tsp ground ginger
1 ¼
cup sugar
cup cornstarch
½
tsp salt
5
large egg yolks
1
tsp vanilla extract
2
Tbsp unsalted butter
8
- 12 ginger snap cookies
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directions

Step 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.

Step 2

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

Step 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.

Step 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).

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