Halloween may be over but it is definitely still pumpkin season! I need to get more pumpkins to roast, purée and freeze for my stash before the season is over.
This little treat is the perfect autumn sweet. It is quick and easy to make so in my book that is just awesome! Then of course it can be packed in glass or stainless steel containers for a school treat. The boys beg for pudding cups which I refuse to buy, this homemade version though is perfect.
Then of course like any pudding you can play around with it. Serve it simply with whipped cream. Add a crunchy topping like ginger snap crumbs or chopped pecans.
Or go the sophisticated route. Add some liqueur to the pudding with the vanilla. Use it to make a simple trifle with layers of pudding, whipped cream and cake crumbs. Heck, any way you serve it in individual jars is going to look fancy, especially as part of a Thanksgiving meal.
Our five jars were inhaled as an after school snack. Josh was actually home to eat with us, only because he got called into work at 1:30 in the morning so he got home as the boys’ bus was arriving at 3:30! Everyone approved but I’ll have to make it again if they ever want to pack some in their lunches!
Pumpkin Butterscotch Pudding
3 Tbs. butter
3/4 c. dark brown sugar
1/2 tsp. sea salt
1 c. milk
1 c. half and half
2 1/2 Tbs. cornstarch
1 egg yolk
1/4 c. pumpkin purée
1 tsp. cinnamon
2 tsp. vanilla
Freshly whipped cream and ginger snap crumbs for garnish
Melt the butter in a medium sized saucepan over medium heat. Add brown sugar and salt, stir to combine well. Remove from heat.
In a bowl whisk together the milk and cornstarch until there are no lumps. Add the half and half, whole egg and egg yolk, pumpkin and cinnamon and whisk well. Add the liquid mixture to the butter and sugar and whisk well. Place back on medium heat and whisk frequently. Once it starts to bubble cook for another 1-2 minutes until it thickens to desired consistency. Remove from heat and stir in the vanilla. Pour into four to five individual bowls or jars and refrigerate for several hours before serving. Garnish with whipped cream and top with ginger snap crumbs.
** If you have whole milk you could use 2 cups of that instead of milk and half and half. I usually only have nonfat milk so I used the half and half with it. For a lower fat version you could use all 2% milk. It all depends on how rich you want the pudding.
** If desired you could add a couple tablespoons liquor with the vanilla such as rum, whiskey, brandy…
** The garnish possibilities are endless. Other ideas include crushed chocolate cookies, grated chocolate, chocolate curls, cocoa powder, chopped hazelnuts, chocolate covered almonds, candied pralines, flavor your whipped cream….
Yields: 4-5 servings