Pumpkin Pudding

While taste-testing possible Seder desserts, I hauled out a baggie of pumpkin purée from the freezer, then started researching recipes.  This pudding was out of the running because of the cornstarch, but I decided to make it anyway for me.

Cornstarch puddings are really easy desserts that can be made pretty with the right dish and a little garnish.  I had some cinnamon chips to sprinkle on top.  White chocolate would work, too.  I did wish I had graham crackers to crumble on it, or even to stick a half into the pudding for decoration.  You could use a double recipe in a graham crust to make a no-bake pumpkin pudding pie.

For about fifteen minutes of work, most of it measuring ingredients, you can have a pretty dessert setting up in the fridge for later.  I like recipes like that.

*3/4 C pumpkin purée
1/3 C brown sugar
3 Tb cornstarch
1 generous tsp pumpkin pie spice or:
    1/2 tsp cinnamon
    1/4 tsp each ginger and nutmeg
    1/8 tsp cloves
1/4 tsp kosher salt
*seeds of 1 vanilla bean or 1 tsp vanilla extract
1-1/2 C milk
*2 Tb cream
2 Tb butter, optional
whipped cream for serving

1.  In a small saucepan, measure out pumpkin, brown sugar, cornstarch, spices, salt, and vanilla seeds if using.  If using extract, wait until later.  Combine, then add milk and cream and stir until cornstarch is dissolved.

2.  Heat mixture over medium-low heat, stirring frequently to keep the cornstarch from settling and the milk from scorching.  Bring to a boil, then stir constantly until thickened to a custard consistency.  Careful, it's going to erupt a bit.

3.  Stir in vanilla extract and butter, if using.  The butter will help it to set and add extra creaminess, but isn't 100% necessary.  Remove from heat and continue to stir until butter is dissolved.

4.  Portion into 4 ramekins or dessert cups.  Chill until set, at least 2 hours and up to the day before.  Serve garnished with whipped cream and whatever decorations you prefer.

Difficulty rating  π