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Pumpkin Pudding
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Pumpkin Pudding

This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.


Pumpkin Pudding


1 egg
1¾ cup milk
½ teaspoon cinnamon
dash of salt
dash of nutmeg
1 teaspoon vanilla (optional)
6 tablespoons sugar
2 tablespoons cornstarch
½ cup pumpkin puree
whipped cream, for garnish


In a small bowl, whisk together the egg and milk. Add cinnamon, salt, nutmeg and vanilla, if desired, and whisk again. Set aside.

In a medium saucepan, whisk together sugar and cornstarch over medium heat until warmed, taking care not to burn it. Slowly add the egg and milk mixture, stirring constantly. Bring to a boil, and cook for 1 minute, continuing to stir. Remove from heat.

Gradually add in the pumpkin puree, whisking until blended. Reduce heat to low, and cook 3-4 minutes until heated throughout, stirring constantly.

Remove from heat, transfer to serving dishes, and chill in the refrigerator. Serve with a dollop of whipped cream.

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