Prep 20 mins
Cook 4 hrs
This decadent pudding will blow your guests away! This is perfect for Thanksgiving Dessert. The recipe is a favorite from Grace Parisi of Food & Wine and it appeared in the Thanksgiving Cook It Now article. MAKE AHEAD The pumpkin pudding can be prepared through Step 3 and refrigerated for up to 3 days. Wine: The nutty caramel and spice notes in a tawny port such as Taylor Fladgate 20-year-old will blend with the warm spices in this pudding. Or try a New World sweet Sémillon such as the 2002 Yalumba botrytis from Australia. Cook time is 4 hours for refrigeration.
- 4 large egg yolks
- 1 cup sugar
- 1⁄4 cup cornstarch
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon freshly grated nutmeg
- 1 pinch ground cloves
- 1 pinch salt
- 1 1⁄2 cups whole milk
- 1 1⁄2 cups half-and-half
- 1 3⁄4 cups unsweetened pumpkin puree (One 15-ounce can)
- 4 tablespoons unsalted butter
- 1 tablespoon pure vanilla extract
- 2 cups heavy cream
- 1⁄4 cup confectioners' sugar
- 2 tablespoons minced crystallized ginger
- 1 cup coarsely crumbled store-bought gingersnap cookie (about 4 ounces)
- MAKE THE PUDDING: In a medium bowl, combine the egg yolks, sugar, cornstarch, cinnamon, nutmeg, cloves and salt. Using a handheld electric mixer, beat at medium speed until the egg yolk mixture is thickened and light yellow, about 4 minutes.
- In a medium saucepan, heat the milk and half-and-half until small bubbles appear around the rim. Gradually beat 1 cup of the hot milk mixture into the egg yolk mixture, then add the egg yolk mixture to the saucepan. Cook over moderate heat, stirring constantly with a heatproof rubber spatula, until the pudding is gently boiling and as thick as mayonnaise, 6 to 7 minutes. Remove from the heat.
- In a small skillet, cook the pumpkin puree over high heat, stirring constantly, until slightly dry, about 3 minutes. Add the puree to the pudding along with the butter and vanilla and stir until the butter melts. Transfer the pudding to a large bowl and press a sheet of plastic wrap directly onto the surface. Refrigerate until very cold, about 4 hours.
- MAKE THE TOPPING: In a large bowl, using an electric mixer, beat the heavy cream with the confectioners' sugar and minced crystallized ginger at high speed until firm peaks form.
- Spoon the pudding into wine glasses or dessert bowls and dollop the ginger whipped cream on top. Sprinkle with the crumbled gingersnaps and serve.
I made mine with home-made gingersnaps as garnish instead of the candied ginger and whipped cream. Very decadent.
Wow. I made this as part of a pumpkin trifle and it rocked. I'm in charge of Thanksgiving dessert and this is going to be it. The pudding spices were perfect, the thickness and texture were perfect, and the color was a light gorgeous. I loved the sugary, crunchy bits of ginger and the ginger cookies in the cream topping. I also added some chopped and toasted pecans. The only thing missing from the trifle was the cake. I used Pumpkin Angel Food Cake. Altogether a heavenly experience.