Pumpkin Pie Pudding is the dessert of the season
We’re in love with Puddin’ (the cookbook by Clio Goodman and the concept of pudding in general). So when Goodman offered, we jumped at the chance to share this edible excerpt with you. Taking the childhood favorite to sophisticated new heights, this Pumpkin Pie Pudding recipe is ideal for Halloween parties, Holiday festivities and even the Thanksgiving table. (It’s also just right for an ordinary weeknight.)
A pumpkin pie pudding with just the right spice
A creamy masterpiece that is reminiscent of pumpkin pie filling only more rich and dreamy with greater depth of creamy flavor, it’s a smooth pudding with exotic spice. We love how the recipe pulls in multiple aphrodisiac notes including pumpkin, cinnamon, nutmeg and ginger. And although it’s packed with aphrodisiacs, this pudding has a flavor and texture the whole family will love. So serve it to your lover as a midnight snack or make a big batch for a family reunion. Whenever you decide to make some puddin’ is the right time!
Excerpted from PUDDIN’ by Clio Goodman Copyright © 2013 by Clio Goodman. Excerpted by permission of Spiegel & Grau, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Want more Pumpkin recipes? Check out this easy, made-from-scratch Pumpkin Bundt Cake Recipe.
This creamy and decadent pudding from Clio Goodman's book Puddin' puts a sensual spin on pumpkin pie, only in a spoonable form.
- 1 3/4 cups half and half
- 1 3/4 cups whole milk
- 3 egg yolks
- 3 tbsp cornstarch
- 1 15-oz can unsweetened, solid-pack pumpkin
- 1 cup dark brown sugar
- 1 tsp salt
- 1/8 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
In a medium saucepan vigorously whisk together all of the ingredients except for the vanilla.
- Cook over medium heat, whisking constantly, until thickened, 10 minutes. (Once you can lift the whisk from the pudding and it leaves a faint shadow, it’s done.)
- Strain the pudding through a fine-mesh sieve into a bowl, pressing pudding through sieve with a ladle (using a ladle here really helps separate the pumpkin solids from the silky pudding ). Whisk in vanilla.
- Cool at room temperature for 10 minutes, press a layer of plastic wrap onto the surface of the pudding, and chill completely in refrigerator, 2 hours.
If you like this Pumpkin Pie Pudding recipe, get the whole book!:
FREE APHRODISIAC NEWSLETTER
Subscribe to our free aphrodisiac newsletter