After making at least a million baked custard pumpkin pies for the holiday season...NO MORE. We are huge fans of Vanilla Cream, Banana Cream and Chocolate Cream Pies.. We are going to add Pumpkin Cream to the list.
I used home made pumpkin puree for this recipe so the colors aren't as bright and what comes out of the can. I am also using Valerie's Directions, though I feel that they make the process sound WAY too complicated. It comes together quickly, just remember that it's very important to keep stirring the mixture as it heats up, mixture will burn easily on the bottom of the pan if you don't. There is a stage of thickening where the mixture will look lumpy, hang in there it will smooth out.
Ingredients
4 cups whole milk
One 15-ounce can pumpkin puree (do not use pumpkin pie mix), about 1 1/2 cups
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 teaspoon ground ginger
1 1/4 cup sugar
1/3 cup cornstarch
1/2 teaspoon salt
5 large egg yolks
1 teaspoon vanilla extract
2 tablespoons unsalted butter
8 to 12 ginger snap cookies
Directions
In a medium saucepan, combine three cups of the milk, the pumpkin puree, cinnamon, allspice, cloves and ginger. Whisk to combine and then set over medium-low heat and bring to a gentle simmer.
Whisk together the sugar, cornstarch and salt in a large bowl. Whisk in the egg yolks and the remaining 1 cup milk.
Whisk half of the hot milk-pumpkin mixture into the egg mixture until smooth, then gradually whisk the egg-milk-pumpkin mixture back into the saucepan. Continue to cook, now over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened, 3 to 4 minutes. Remove from the heat and stir in the vanilla and butter.
To assemble, layer the cookies and pudding mixture in a serving dish or parfait glasses. Cover the pudding with plastic wrap and refrigerate until cold (at least 2 hours).
Recipe courtesy of Valerie Bertinelli
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