If you try no other recipes from this blog, at least try this one. It was SO good. The recipes comes from Cooking Light Magazine with just a few changes. It is silky and smooth with a great pumpkin pie taste without too much spice. Thomas says we should put it in a pie crust and it would be the perfect pumpkin pie.
The candied nuts and whipped cream are garnishes, but really brought it all together; don’t leave them off!
Pumpkin Pie Pudding
Cooking Light Magazine
1/2 cup sugar, divided
2 T. cornstarch
1 3/4 c. 1 % milk (this is cooking light… I did 1 cup whole milk and 3/4 c. whipping cream instead, don’t fear the fat people!)
1 large egg
1/2 c. canned unsweetened pumpkin
1 t. vanilla
1/2 t. cinnamon
1/8 t. ground nutmeg
1/8 t. salt
1/4 c. chopped walnuts
1/4 c. heavy whipping cream
Combine 6 T. sugar and 2 T. cornstarch in a medium saucepan. Place pan over medium heat. Gradually whisk in the milk and egg and combine well. Stirring constantly bring to a boil, cook 1 minutes, remove from heat.
Combine pumpkin, vanilla, spices, and salt in a separate bowl and gradually add to the milk mixture whisking constantly. Place the pudding over low heat and cook for 3 minutes until throughly heated, but do not let boil. Divide pudding into 4 serving cups, cover with plastic wrap and refrigerate until chilled.
Place remaining 2 T. of sugar, dash of salt, and nuts in a small skillet over low to medium low heat. Cook until sugar dissolves and is golden (about 3 minutes), stirring frequently to coat the nuts. Transfer to lightly greased wax paper and cool completely.
Place cream in a bowl and beat with mixer at high speed until stiff peaks form.
Serve pudding when chilled with nuts and whipped cream on top.