Pumpkin Spice Pudding
For the pudding
  • 1½ cups milk (2% or whole)
  • 1 cup heavy cream
  • 1 cup pumpkin purée
  • ½ cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • Pinch of salt
For serving
  • 1 cup heavy cream
  • 3 tablespoons granulated sugar
  • Crumbled amaretti Italian cookies or gingersnaps
For the pudding
  1. In a blender, blend together the milk, cream, pumpkin, sugar, cornstarch, spices, and salt until mixture is smooth. Pour the cream mixture into a medium saucepan. Heat cream mixture over medium heat, whisking occasionally, until steam rises. Continue cooking, whisking constantly, until mixture begins to thicken and coats the back of a spoon. Remove from heat. Pour pudding into dessert cups (about ½ cup per dessert cup) and refrigerate until completely set, 1-2 hours.
For serving
  1. Whip the cream with the sugar until soft peaks form. Spoon whipped cream onto pudding. Sprinkle cookie crumbles over whipped cream and serve.
Recipe by Taming of the Spoon at https://tamingofthespoon.com/pumpkin-spice-pudding/