Pumpkin Pie Pudding
I love pudding! Even when I make chocolate or vanilla, I like to eat some before it cools off. This is even better with Pumpkin Pudding with whipped topping and cinnamon. Just like eating a bowl of pumpkin pie cold.
3 Tbs Cornstarch
1/4 tsp Salt
2 cups of Milk
4 Egg Yolks
2 Tbs unsalted Butter
1 cup Pumpkin Puree
1/2 tsp Pumpkin spices (1/4 tsp cinnamon, 1/8 tsp ginger and 1/8 tsp nutmeg)
Directions~ Whisk eggs and set them aside. In a saucepan, combine sweetener, cornstarch and salt with milk. Keep stirring often not to scorch the milk. Stir over medium-high heat until thick (be patient). Stir while boiling for 2 more minutes and remove from heat. (pic #1)
Temper the eggs by slowly adding 1 cup of the warm milk mixture into the bowl of eggs while whisking.(pic #2) Pour the egg mixture back into the saucepan, boil for 2 more minutes while whisking together. Remove from heat.
Stir in pumpkin puree, butter and spices. Pour into a bowl and cover with plastic wrap to prevent a skin from forming.(pic #3) Refrigerate about 3 hours minimum.
Serve with whipped cream and cinnamon dusted on top.(pic #4)