Pumpkin pie pudding is a way to enjoy the Thanksgiving pumpkin dessert without the hassle or calories of the crust.
Servings: 4 large or 8 tastings
Fresh
1-3/4 cup milk
1 egg
1/2 cup heavy cream
1/4 chopped walnuts, toasted if desired (optional)
Pantry
4 Tbsp. granulated sugar
2 Tbsp. cornstarch
1/2 cup canned pumpkin
2 tsp. vanilla extract, divided
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 Tbsp. confectioners’ sugar
Cook pudding base
Combine the milk and egg in a small bowl and stir with a whisk. Place the granulated sugar and cornstarch in a medium saucepan over medium heat. Slowly add the milk and egg mixture, stirring continuously with a whisk. Bring to a boil and cook for several minutes.
Add pumpkin
In a small mixing bowl, combine the pumpkin, 1 tsp. vanilla extract, and salt. Add pumpkin mixture to the pudding base and reduce to low. Stir with a whisk and cook for three to five minutes.
Chill pudding
Divide pudding among four 4 oz. ramekins for large servings or eight 2 oz. dishes for small tastings, leaving room at the top of the dishes for the whipped cream. Cool in the refrigerator for at least two hours.
Make whipped cream
Small the heavy cream in a mixing bowl and beat with a whisk or hand mixer until soft peaks form. Add Confectioners’ sugar and remaining 1 tsp. vanilla extract. Beat until stiff peaks form.
Serve
Top each pudding serving with whipped cream. Add walnuts if desired. Serve cold.
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