It’s mid-October and the holiday season is nearly upon us starting with Halloween. Who’s ready? As much as I would love to be able to make cute monster cupcakes and spider shaped cake balls, my creativity just doesn’t run in that direction. However, though I may not be able to decorate fancy Halloween cookies, that doesn’t mean I can’t get into the Halloween dessert spirit. This pumpkin spice pudding recipe will meet all your Halloween dessert needs plus it works for fall, Thanksgiving, and anytime you’re craving those pumpkin spice flavors but you may have exceeded your PSL quota for the day (not that I would have personal experience with that).
Pumpkin spice pudding is a creamier version of pumpkin pie but without the baking and the crust rolling. The no baking part is important for those of us in Houston who, up until this week, were still experiencing 90 degree weather. In October. No crust to roll out means you can have the pudding cooked and chilling in your fridge in about 20 minutes. And if you can’t wait for the pudding to chill, it’s also pretty good warm (again, not something I would have personal experience with).
I know there are two very opposing camps when it comes to pumpkin spice. I thinks it’s clear which team I’m on (see here and here if you have doubts). When you live where the leaves don’t change colors and you wear shorts in October, you kinda need reminders that seasons actually do exist. Pumpkin spice works just fine for me.
- 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
- 1 cup heavy cream
- 3 tablespoons granulated sugar
- Crumbled amaretti Italian cookies or gingersnaps
- 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.
- Whip the cream with the sugar until soft peaks form. Spoon whipped cream onto pudding. Sprinkle cookie crumbles over whipped cream and serve.