Pumpkin Pie Pudding

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.

 

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