Pumpkin Pudding

4 standard portions

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Ingredients

• ¼ cup cornstarch
• ½ cup granulated sugar
• 2 cups whole milk
• 14 ounces (1 can) pumpkin puree (not pumpkin pie filling)
• 2 teaspoons pumpkin spice
• 2 large egg yolks
• 2 teaspoons pure vanilla extract
• ¼ teaspoon salt
• 2 tablespoons unsalted butter

Method

1. In a medium saucepan, whisk together the cornstarch and sugar.
2. Gradually pour in the milk while whisking to avoid clumps.
3. Add the pumpkin puree and pumpkin spice.
4. Whisk and cook over medium-high heat until the mixture starts to bubble, then continue cooking for 1 minute, until slightly thickened and it coats the back of a spoon.
5. Remove from heat. In a separate bowl, whisk the egg yolks. Slowly add the hot pumpkin mixture one tablespoon at a time into the yolks, whisking constantly, until the yolks are very warm.
6. Pour the egg mixture back into the saucepan. Whisk well and return to the heat. Cook for 1 more minute, stirring constantly.
7. Remove from heat and stir in the vanilla, salt, and butter. Mix until the butter is completely melted.
8. If needed, strain the pudding through a fine mesh sieve to remove any clumps.
9. Transfer the pudding to a large bowl or individual serving bowls. Serve warm, or cover with plastic wrap pressed directly onto the surface of the pudding and chill until cooled and set.
10. Garnish with whipped cream and a sprinkle of ground cinnamon before serving, if desired.