Pumpkin Pudding Parfait with Gingerbread Cookies
Votes: 2
Time: 2 hours 30 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 166, total fat 5 G., saturated fats 3 G., proteins 4 G., carbohydrates 25 G., fiber 1 G., cholesterol 44 mg, sodium 88 mg, sugar 22 G.
Calories 166, total fat 5 G., saturated fats 3 G., proteins 4 G., carbohydrates 25 G., fiber 1 G., cholesterol 44 mg, sodium 88 mg, sugar 22 G.
Layer velvety pumpkin pudding and crushed gingersnaps into ramekins for the perfect holiday dessert, just as delicious as pumpkin pie, but lighter and more elegant – just the thing to finish off your meal beautifully!
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:
- 2 cups whole milk
- 0.5 cups of sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon coarse salt
- 1 large egg
- 1 tbsp unsalted butter
- 1 tbsp vanilla extract
- 0.5 cups pumpkin puree
- About 3/4 cup crispy gingersnap cookies
- Special equipment: 4-6 ramekins or 0.5 cup bowls
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Recipes with similar ingredients: milk, eggs, starch, shortbread cookies, pumpkin puree
Cooking the dish according to the recipe:
- Pour 1 cup of milk into a medium saucepan and bring to a boil over medium heat.
- Meanwhile, combine the sugar, cornstarch, and salt in a medium bowl. Gradually whisk in the remaining 1 cup milk, making sure there are no lumps, then whisk in the egg.
- When the milk comes to a boil, remove the pan from the heat and gradually add the sugar-milk mixture, stirring constantly. Return to medium heat and cook, stirring constantly, until the pudding comes to a boil and becomes thick and creamy, 5-7 minutes. Remove from the heat and whisk in the butter and vanilla extract until smooth. Stir in the pumpkin puree.
- Divide the pudding among four to six ramekins, sandwiching each with 1-2 tablespoons of gingersnap cookies. Sprinkle with the remaining cookies. Cover with plastic wrap and refrigerate until completely set, about 2 hours.
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