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
½
cup firmly packed light brown sugar
2
tablespoons cornstarch
10
cups half-and-half
1
large egg, lightly beaten
¾
cup pumpkin puree
½
teaspoon ground cinnamon
¼
teaspoon ground nutmeg
¼
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