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Valerie Bertinelli's Pumpkin Pudding

COOK TIME
20 mins
PREP TIME
5 mins
SERVINGS
6
RATE THIS RECIPE
(101)
VALERIE BERTINELLI: "Hamburger Helpa" + Pumpkin Pudding
VALERIE BERTINELLI: \"Hamburger Helpa\" + Pumpkin PuddingNathan Congleton / TODAY
COOK TIME
20 mins
PREP TIME
5 mins
SERVINGS
6
RATE THIS RECIPE
(101)

Ingredients

  • 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
  • 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
  • Chef notes

    This creamy pudding is one of my favorite desserts to make in the fall. The warm spices complement the sweet pumpkin perfectly.

    Preparation

    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).