Pumpkin Pie Pudding
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Pumpkin Pie Pudding topped with whipped cream and crushed cookies? Yes please! This recipe just might replace pumpkin pie as your go-to holiday dessert.
Total Time
4 Hours 5 Minutes
Serving Size
6 Servings
1/2
cup firmly packed light brown sugar
2
tablespoons cornstarch
10
cups half-and-half
1
large egg, lightly beaten
3/4
cup pumpkin puree
1/2
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
1/4
teaspoon kosher salt
2
teaspoons vanilla bean paste
garnish with whipped cream, crushed ginger snap cookies
1
In heavy-duty saucepan, over medium-low heat, whisk together brown sugar, cornstarch, half-and-half and egg.
2
Stir in pumpkin cinnamon, nutmeg and salt.
3
Bring mixture to a boil.
4
Boil 1 minute, stirring constantly.
5
Remove from heat, stir in vanilla bean paste and transfer to serving dishes.
6
Cover and refrigerate 4 hours or up to 24 hours.
7
Top with whipped cream and crushed cookies, if desired.
Calories
200
Protein
3g
Carbohydrates
27g
Fiber
1g
Sugars
20g
Fat
9g
Cholesterol
50mg
Sodium
125mg
Saturated Fat
5g
Product information not available.
