What better to do with a plethora of pumpkins than make a pudding?
- 2 cups whole milk
- 3/4 cup dark brown sugar, packed
- 1/4 cup cornstarch or arrowroot starch
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- Sour Cream Topping
In a heavy-bottomed saucepan, add milk, brown sugar and cornstarch. Whisk to combine. Bring to a boil and cook, stirring constantly, for 3 minutes. Remove from heat.
In a small bowl, crack eggs and whisk to blend. Slowly add a few tablespoons of milk mixture, stirring constantly, to temper the eggs and avoid scrambling them. Then, slowly pour egg mixture into saucepan, also stirring constantly. Bring the mixture back to a low boil and cook for 3 minutes, stirring constantly, until thick.
Stir in pumpkin, salt and pumpkin pie spice.
Transfer mixture to a large bowl or 6 ramekins. Cover with plastic wrap and refrigerate until cool.
Just before serving, top with sour cream topping.
*This recipe has not been tested by AFR.