Pumpkin pudding is a delicious alternative to pumpkin pie for your holiday celebrations--or just a sweet fall treat during pumpkin season.
Keyword Feeds a Crowd, Pudding, Pumpkin, Pumpkin Spice, Thanksgiving
Prep Time 30minutes
Cook Time 10minutes
Setting TIme 4hours
Total Time 4hours40minutes
1cup half & half
⅓cup brown sugar
1tsppumpkin pie spice blend
2tbsp corn starch
1cupheavy whipping cream
¼cuptoasted pecanschopped roughly
Cut squash in half, remove the pulp and seeds. Spread with butter, a sprinkle of salt, and brown sugar. Place skin side down on a baking sheet and roast in a 400F degree oven for about 30 minutes or until the squash is fork tender. Set aside to cool. Once cooled, scoop out of the skin and mash.
In a medium saucepan over medium heat, add milk, half & half, brown sugar, salt, and pumpkin pie spice. Whisk in ½ cup of roasted, mashed squash. Bring up to a simmer.
In a small bowl, whisk together the corn starch and egg yolks until it becomes fully combined and looks like a smooth paste.
Once the milk mixture is simmering, use a ladle to ladle about a cup of liquid into the egg yolk paste. Whisk well to combine. Once well combined, pour the egg yolk mixture into the pot of milk. Whisk well.
Keep cooking the pudding for about a minute while stirring constantly to cook the egg yolk through fully. The pudding will be finished when it's very thick and coats the back of the spoon. This should not take long. Take off the heat and finish by stirring in the butter and vanilla extract.
Line the bottom of a 6-cup casserole dish with Biscoff cookies fitting as many as possible. Then pour half of the warm pudding mixture over the cookies using a spatula to spread it evenly over the cookies. Place another layer of cookies over the pudding. Then pour the rest of the warm pudding into the dish. Cover with plastic wrap making sure the plastic wrap is touching the top of the pudding. Then place in the fridge for at least 4 hours until the pudding is cooled and set.
Place the whipping cream in a large bowl with the maple syrup. Whisk until the cream holds stiff peaks. It's easiest to use a mixer for this.
Right before serving, top with whipped cream and toasted pecans.
If you want to save a step here, you can use a can of pumpkin puree in place of the roasted squash. You'll still need just 1/2 a cup.
I love Biscoff cookies, but you could also use ginger snap cookies or ameretti cookies. Choose any crunchy cookie with a lot of spice to them.
If you're managing a nut allergy, replace the pecans with crumbled cookies just before serving to add the crunch factor. Or serve the pecans and cookies on the side for your guests to add their own garnish.