Pumpkin Pie Pudding
This creamy and decadent pudding from Clio Goodman's book Puddin' puts a sensual spin on pumpkin pie, only in a spoonable form.
Equipment
- Ladle
Ingredients
- 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
- whipped cream for serving** optional
Instructions
- 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.
Notes
*If you don't have a sieve, use a fine-mesh strainer.
**I like to make fresh whipped cream as a topping for this (or any) pudding.
A note on the provided nutrition information
The nutrition information provided has been estimated by an online nutrition calculator and is not a substitute for a professional nutritionist’s advice.
Nutrition
Calories: 321kcal | Carbohydrates: 47g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 130mg | Sodium: 473mg | Potassium: 261mg | Fiber: 0.1g | Sugar: 42g | Vitamin A: 495IU | Vitamin C: 1mg | Calcium: 207mg | Iron: 1mg