Ingredients:

  • 1 cup pumpkin puree
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 2 cups whole milk
  • 1/4 cup cornstarch
  • 1/2 cup granulated sugar
  • 2 tbsp unsalted butter, chilled
  • 1 tsp pure vanilla extract

Instructions:

  1. Whisk granulated sugar, cornstarch, cinnamon, ginger, cloves, and salt in a heavy saucepan. Note: Mix the dry ingredients first to break up any cornstarch clumps.
  2. Slowly pour in the whole milk while whisking constantly. Note: This ensures the starch is fully suspended before heat is applied.
  3. Place the pan over medium heat and stir continuously with a whisk.
  4. Cook until the mixture begins to simmer and thickens enough to coat the back of a spoon.
  5. Stir in the pumpkin puree.
  6. Continue to cook for 2 minutes until the mixture is glossy and bubbles gently.
  7. Remove the pan from the heat immediately.
  8. Stir in the chilled butter and vanilla extract. Note: The cold butter emulsifies into the hot pudding for a rich finish.
  9. Strain the pudding through a fine mesh sieve into glass ramekins.
  10. Chill in the refrigerator for 2 hours before serving.