Ingredients with Measurements:
- 1 can (15 oz) pumpkin puree
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 2 egg yolks
- 1 tsp vanilla extract
Special equipment needed:
- Medium-sized saucepan
- Whisk
- Mixing bowl
- Serving dishes
Step-by-step instructions:
1. In a medium-sized saucepan, whisk together the pumpkin puree, heavy cream, whole milk, sugar, cornstarch, pumpkin pie spice, cinnamon, ginger, nutmeg, and salt.
2. Heat the mixture over medium heat, whisking constantly, until it comes to a simmer.
3. In a mixing bowl, whisk together the egg yolks and vanilla extract.
4. Slowly pour about 1 cup of the hot pumpkin mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
5. Pour the egg yolk mixture back into the saucepan with the remaining pumpkin mixture, whisking constantly.
6. Cook the mixture over medium heat, whisking constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
7. Remove the saucepan from the heat and let the pudding cool for a few minutes.
8. Pour the pudding into serving dishes and chill in the refrigerator for at least 2 hours before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- Makes 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 21g
- Carbohydrates: 38g
- Protein: 5g
Substitutions for ingredients:
- You can use half-and-half or milk instead of heavy cream.
- You can use brown sugar instead of granulated sugar.
- You can use arrowroot powder instead of cornstarch.
Variations:
- Add a dollop of whipped cream on top of each serving.
- Sprinkle some chopped nuts or granola on top of each serving.
- Use different spices, such as cardamom or allspice, to change the flavor profile.
Tips and tricks:
- Make sure to whisk constantly while cooking the pudding to prevent lumps.
- If the pudding is too thick, you can add a little more milk to thin it out.
- You can make this pudding ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
- Store the pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- You can reheat the pudding in the microwave or on the stovetop over low heat, stirring constantly, until warmed through.
Presentation ideas:
- Serve the pudding in individual ramekins or bowls.
- Top the pudding with whipped cream and a sprinkle of cinnamon.
Garnishes:
- Whipped cream
- Chopped nuts
- Granola
- Cinnamon
Pairings:
- Serve the pudding with a cup of coffee or tea.
Suggested side dishes:
- Gingerbread cookies
- Apple crisp
Troubleshooting advice:
- If the pudding is too thin, you can cook it for a few more minutes to thicken it up.
- If the pudding is lumpy, you can strain it through a fine-mesh sieve before chilling it.
Food safety advice:
- Make sure to refrigerate the pudding promptly after cooking and serving.
Food history:
- Pumpkin pie has been a popular dessert in the United States since the 1800s.
Flavor profiles:
- Warm spices, creamy pumpkin, and sweet vanilla.
Serving suggestions:
- Serve the pudding chilled with a dollop of whipped cream on top.
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