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    You are in: Home / Recipes / Pumpkin Pudding With Candied Ginger Whipped Cream Recipe
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    Pumpkin Pudding With Candied Ginger Whipped Cream

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 20 mins

    20 mins

    4 hrs

    GoldsmithLissa's Note:

    I love to add some port or dark spiced rum (Zacapa or Zaya), to the pudding and/or the topping! Serve with a tawny port such as my favourite Taylor Fladgate 20-year or a higher-end sipping rum such as Zacapa or Zaya. The pudding can be made up to a few days in advance, but wait to mix the topping until you're ready to serve.

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    Ingredients:

    Servings:

    Units: US | Metric

    PUDDING

    TOPPING

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Spoon the pudding into wine glasses or dessert bowls and dollop the ginger whipped cream on top. Sprinkle with the crumbled gingersnaps and serve.

    Ratings & Reviews:

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    Nutritional Facts for Pumpkin Pudding With Candied Ginger Whipped Cream

    Serving Size: 1 (134 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 502.4
     
    Calories from Fat 331
    65%
    Total Fat 36.7 g
    56%
    Saturated Fat 22.2 g
    111%
    Cholesterol 223.0 mg
    74%
    Sodium 84.4 mg
    3%
    Total Carbohydrate 38.8 g
    12%
    Dietary Fiber 0.2 g
    0%
    Sugars 31.4 g
    125%
    Protein 5.4 g
    10%

    The following items or measurements are not included:

    crystallized ginger

    gingersnap cookies

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