Market Place Pumpkin Pudding With Gingersnap Cookies-

Submitted by Sparky Duck

"I saw this on the CBS Early Show on Saturday, on the Chef on a Shoestring Segment. The chef was Mike Price of the Market Place Restaurant in NYC and I am looking forward to trying it."

 

• Ready In: 25mins
• Ingredients: 8
• Serves: 4

ingredients

• 118.29 ml sugar
• 28.34 g cornstarch
• 473.19 ml whole milk
• 177.44 ml pumpkin puree
• 2.46 ml vanilla
• 2.46 ml apple pie spice (cinnamon, nutmeg, allspice)
• 0.25 ml salt
• 8 gingersnap cookies

directions

1. In medium pot, combine all ingredients except pumpkin puree and cookies. Mix well with wire whip and place over low heat. Mix periodically until the mixture thickens and slightly boils. Add pumpkin and mix well.
2. Pour into serving cups and chill. Serve with gingersnap cookies and whipped cream if desired.