Pumpkin Pie PuddingPosted: April 3, 2012
I mentioned it before, but my pudding score is now completely tilted in my favor. I have now made more successful, cohesive puddings than runny, liquidy ones. Winning.
My mom’s internet is much slower than our connection in the apartment, so there are only a few photos because they take forrrrever to upload.
This pudding tastes just like pumpkin pie filling. Uncannily so. Even though the pumpkin I used was 12 years old. Yep. You read that right, not 1 or 2 years old, but 12. It’s in a sealed can people, without outside contact, how could it go bad? Still, I didn’t tell Luke until after he had eaten it…hehe.
You can use more timely pumpkin if you’d like.
Pumpkin Pie Pudding
Adapted from Sweet Pea’s Kitchen
Makes 4 servings
6 Tbsp sugar
2 Tbsp cornstarch
1 3/4 cups 1% milk
1 large egg
1/2 cup canned pumpkin
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/8 tsp salt
1/8 tsp ground nutmeg
Combine sugar and cornstarch in a medium saucepan over medium heat. Combine milk and egg, stirring well with a whisk. Gradually add milk mixture to sugar mixture, stirring constantly, and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat.
Combine pumpkin and the spices and salt in a bowl, stirring well. Slowly add pumpkin mixture to milk mixture, whisking constantly. Place pan over low heat, and cook for 3 minutes or until thoroughly heated, stirring constantly (do not boil). Divide pudding evenly among 4 ramekins or cups, and cover surface of pudding with plastic wrap if you fear pudding skin. Chill for a few hours and enjoy.