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.
4 Hours 5 Minutes
cup firmly packed light brown sugar
large egg, lightly beaten
cup pumpkin puree
teaspoon ground cinnamon
teaspoon ground nutmeg
teaspoon kosher salt
teaspoons vanilla bean paste
garnish with whipped cream, crushed ginger snap cookies
In heavy-duty saucepan, over medium-low heat, whisk together brown sugar, cornstarch, half-and-half and egg.
Stir in pumpkin cinnamon, nutmeg and salt.
Bring mixture to a boil.
Boil 1 minute, stirring constantly.
Remove from heat, stir in vanilla bean paste and transfer to serving dishes.
Cover and refrigerate 4 hours or up to 24 hours.
Top with whipped cream and crushed cookies, if desired.