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Valerie Bertinelli's Pumpkin Pudding
VALERIE BERTINELLI: "Hamburger Helpa" + Pumpkin Pudding
Nathan Congleton / TODAY
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This creamy pudding is one of my favorite desserts to make in the fall. The warm spices complement the sweet pumpkin perfectly.


    • 4 cups whole milk
    • One 15-ounce can pumpkin puree (about 1½ cups)
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon ground cloves
    • 1 teaspoon ground ginger
    • 1¼ cup sugar
    • 1/3 cup cornstarch
    • 1/2 teaspoon salt
    • 5 large egg yolks
    • 1 teaspoon vanilla extract
    • 2 tablespoons unsalted butter
    • 10 ginger snap cookies


1. 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.

2. Whisk together the sugar, cornstarch and salt in a large bowl. Whisk in the egg yolks and the remaining 1 cup milk.

3. 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.

4. 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).

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