Ingredients
- ½ cup brown sugar
- 3 tbsp cornstarch
- 2 cups whole milk (or half-and-half for richer texture)
- ¾ cup pumpkin purée (not pie filling)
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- Pinch of cloves
- Pinch of salt
- 2 large egg yolks
- 1 tsp vanilla extract
- Whipped cream & crushed gingersnaps (for topping, optional)
Instructions
- In a saucepan, whisk brown sugar, cornstarch, spices, and salt.
- Slowly whisk in milk and pumpkin until smooth.
- Heat over medium, whisking constantly, until mixture thickens and coats the back of a spoon (about 8–10 min).
- In a small bowl, whisk yolks. Slowly add some hot pudding mixture to yolks, then return mixture to saucepan. Cook 2 minutes more.
- Remove from heat, stir in vanilla.
- Pour into ramekins or cups. Cover with plastic wrap (touching surface to prevent skin). Chill for 2 hours or overnight.
- Top with whipped cream and crushed gingersnaps if desired.
Notes
For the perfect texture, ensure your egg mixture is well-blended without overmixing to avoid air bubbles that could disrupt the creamy profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop and Chilling
- Cuisine: American
- Diet: Vegetarian