Homemade Pumpkin Pudding

Make something amazing today…

Autumn is in full swing, the air is crisp and the lawn is covered with a patch work blanket of fall leaves.  Feed the wood stove another log, pour a mug of Pumpkin Spice coffee with a teaspoon of brown sugar and let’s make Homemade Pumpkin Pudding. But…if you want to kick it up a notch….turn that pudding into a fancy little trifle.

pumpkin-pudding

Depending on the size of dessert glasses you use (see Assembly), this will make 4 servings

Pumpkin Layer:

Ingredients

  • 2 Cups milk
  • 3/4 Cups packed brown sugar
  • 1/4 Cup cornstarch
  • 2 Eggs
  • 1/4 Tsp salt
  • 1/2 Tsp pumpkin-pie spice
  • 1 Cup pumpkin puree

Directions

  • In a saucepan, combine the milk, sugar and cornstarch. Bring to a boil and while stirring, boil for 3 minutes.
  • In a large bowl, whisk the eggs and slowly add 1/2 of the hot milk mixture as you continually whisk.
  • Add this mixture into the saucepan with the other half of the hot milk and sugar mixture.
  • Over medium heat, cook and stir about 3 minutes or until thick.
  • Remove from heat, add the rest of the ingredients and stir to combine.  Set aside

⇒ If you prefer just pudding…stop here. Divide into custard cups and put in the fridge to set. Otherwise, continue on.

Whipped Cream layer:

Ingredients

  • 1 Cup heavy cream
  • 2 Tbls sugar
  • 1 Tsp Pure vanilla extract (never use imitation)

Directions

  • In a deep mixing bowl, beat the heavy cream with an electric mixer until it begins to thicken.
  • Add the sugar and vanilla extract and continue to beat until soft peaks form.

Topping:

  • Crush ginger snap cookies almost to a powder using a zip lock bag and a rolling pin or mallet.

Assembly:

If you do not have parfait glasses, don’t worry…you can use wine, champagne or martini glasses.  Because this is a rich dessert, you can even use mini Mason jars.

  • Starting with the pudding mixture, spoon a little into the bottom of each glass or cup. Then spoon a layer of whipped cream and repeat. Top with whipped cream and a sprinkling of crushed ginger snaps.
  • Keep in the refrigerator until ready to serve.

You can also add crushed ginger snaps as another layer, if you like.

Here’s an idea…

Forget the layers and just top each dish of pudding with a dollop of the whipped cream. Garnish with a sprinkle of cinnamon or the crushed ginger snaps.  Grab your pudding, get comfy in your chair by the fire and click here to read my post “Autumn in New England” for more pumpkin ideas.

Skål

I welcome your thoughts and comments below.  How would you rate this dessert recipe?


 

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