Pumpkin pudding
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Serving size: 1 of 16 servings
Calories 300, total fat 9 G., saturated fats 4 G., proteins 5 G., carbohydrates 51 G., fiber 1 G., cholesterol 68 mg, sodium 248 mg, sugar 33 G.
Serving size: 1 of 16 servings
Calories 300, total fat 9 G., saturated fats 4 G., proteins 5 G., carbohydrates 51 G., fiber 1 G., cholesterol 68 mg, sodium 248 mg, sugar 33 G.
Brighten your autumn day with this fragrant pumpkin pudding, filled with magical spicy notes of cinnamon, allspice, vanilla, ginger, and cloves. This dessert is made with store-bought pumpkin puree. Follow the step-by-step recipe for tempering the eggs precisely, and the pudding will be incredibly tender and velvety. Serve it in pretty glasses or bowls, alternating with crushed gingersnaps, and let it cool completely in the refrigerator.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups whole milk
- 1 can (425g) canned pumpkin puree, about 1.5 cups
- 1 teaspoon ground cinnamon
- 0.5 tsp ground allspice
- 0.5 tsp ground cloves
- 1 teaspoon ground ginger
- 1 and 1/4 cups sugar
- 1/3 cup cornstarch
- 0.5 tsp salt
- 5 large egg yolks
- 1 tsp vanilla extract
- 2 tablespoons unsalted butter
- 8-12 gingerbread cookies
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Recipes with similar ingredients: milk, pumpkin puree, cinnamon, allspice, carnation, ground ginger, sugar, starch, eggs, vanilla extract, butter, shortbread cookies
Cooking the dish according to the recipe:
- In a medium saucepan, combine 3 cups of milk, pumpkin puree, cinnamon, allspice, cloves, and ginger. Stir, place over medium-low heat, and bring to a gentle simmer.
- Combine sugar, cornstarch, and salt in a large bowl. Whisk the egg yolks with the remaining 1 cup of milk.
- Stir half of the hot milk-pumpkin mixture into the egg mixture until smooth, then gradually whisk everything back into the pan. Continue cooking over medium heat, stirring constantly, until the mixture comes to a boil. Continue cooking, whisking constantly, until the pudding thickens, 3-4 minutes. Remove from heat and stir in the vanilla extract and butter.
- Assemble the dessert by placing the cookies and pudding in a serving dish or parfait glasses. Cover the pudding with plastic wrap and refrigerate until completely chilled (at least 2 hours).
Author of the recipe - Valerie Bertinelli is an American actress.
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