Valerie's pumpkin pudding (for wolfie) recipe | valerie bertinelli

Step by Step

Step 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.

Step 2

Whisk together the sugar, cornstarch and salt in a large bowl. Whisk in the egg yolks and the remaining 1 cup milk.

Step 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.

Step 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).

Ingredient

Ground cinnamon

1 teaspoon 0.17 fl. ozs
Egg yolks

5 large 5 large
Salt

2 teaspoon 0.33 fl. ozs
Vanilla extract

1 teaspoon 0.17 fl. ozs
Whole milk

4 cups 4 cups
Ground ginger

1 teaspoon 0.17 fl. ozs
Ground cloves

2 teaspoon 0.33 fl. ozs
Cornstarch

3 cup 3 cup
Unsalted butter

2 tablespoons 2 tablespoons
Ground allspice

2 teaspoon 0.33 fl. ozs
Sugar

4 cup 4 cup
12 ginger snap cookies

8 to 8 to

Valerie's pumpkin pudding (for wolfie) recipe | valerie bertinelli | food network

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

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