You can also just crush the gingersnaps and sprinkle them on top! There's just something about the pumpkin flavour mixed with spicy gingersnaps that just gets me. I was going to leave it like that, but then I thought of my mouth watering Pumpkin Cheesecake and that delicious gingersnap crust and knew exactly what this pudding needed - GINGERSNAPS! This pumpkin pudding paired with gingersnap cookies? Absolutely incredible! Instead of using a spoon, I ended up scooping the pudding out using cookie after cookie. I topped the pudding with a generous amount of whipped cream, and dusted it with pumpkin pie spice. I then allowed the pudding to boil for another few minutes and VOILA! Nice and thick pudding, as good as new! I simply mixed 2 tablespoons of cornstarch with 6 tablespoons of water until the cornstarch was dissolved, then I turned the heat to low and added the mixture to the pudding. Your pudding should thicken up eventually, BUT if it doesn't, then you can do what I did. First, cook the pudding for a longer time, like 10-15 minutes instead of 8-10, or until the pudding is thick. I noticed that the pudding wasn't setting up like it's supposed to! It was still thin and soupy a whole 24 hours later!īut don't worry, I have a few tips for you so this doesn't happen. After I removed the pudding from the refrigerator, stirred in the butter and vanilla, strained it, chilled it etc. I cooked the pudding, while stirring, for about 10 minutes just like I do with my other recipes, and the pudding began to boil and thicken like it's supposed to. I ran in to a few issues while doing this. This is where things get a bit "tricky" - don't get me wrong, this recipe is still incredibly easy! The "tricky" part, for me that is, is waiting for the pudding to thicken. At this point the mixture will look just like pumpkin pie filling! After that, we will add the milk and cream. Then we whisk the egg yolks in the saucepan, add the pumpkin purée and dry ingredients and mix until smooth. Since we're adding pumpkin in this recipe, the steps are a bit different - actually, they're pretty similar to how you make pumpkin pie! First, we mix the dry ingredients in a mixing bowl. Basically, mix the dry ingredients in the sauce pan, mix the eggs and the milk/cream together, then mix everything together and cook until thickened. I've shared a few pudding recipes on here already, and they all follow the same cooking instructions. So let's discuss the pudding cooking process. It's so creamy and delicious and could be eaten as an evening snack - or you could serve it for Thanksgiving dessert instead of (or along with) pumpkin pie! This pudding pretty much tastes like pumpkin pie in a cup. Whether it's in the form of a drink, cheesecake, cookies, pie etc.Īnd today I bring you another one of the many amazing ways to enjoy pumpkin - as pudding! This means you're allowed to eat pumpkin in every way, shape and form. I mean, it's only natural with it being the fall time and National Pumpkin Month. We've been going a bit pumpkin crazy this month. Serve it with a dollop of whipped cream and a gingersnap cookie and this makes for a perfect fall dessert! This Homemade Pumpkin Pudding is smooth, creamy and full of pumpkin flavour.
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