Pumpkin Pie Pudding

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.

1 cup sweetener (sugar, honey or brown sugar for a stronger flavor)PumpkinPudding

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)

Enjoy!

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One response to “Pumpkin Pie Pudding

  1. Pingback: Fall is in the Air |

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