Author Notes
We love pumpkin! and love to use it in savory and sweet dishes. This is one of our favorite ways to utilize pumpkin! —adamnsvetcooking
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Ingredients
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1 cup
Milk (you can use soy milk)
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4 tablespoons
Honey
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1
Inch of pealed ginger, sliced
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1 teaspoon
Cinnamon
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1 teaspoon
Orange Zest
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3/4 cup
Pumpkin pure (canned is good, we like Libby's)
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2
Egg yokes
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1/2 tablespoon
Of corn starch dissolved in 2 tbs of room temp water
Directions
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Simmer the milk, sliced ginger, orange zest, cinnamon and honey over medium heat, for about 10 mins.
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Take off the heat and let all the ingredients steep in the milk for about 10 to 15 mins. You really want to infuse the milk with the different flavors.
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Strain the mixture.
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Add the pumpkin. At this point the temperature of the mixture will drop, and the egg yokes can be tempered. (I make scrambled eggs sometimes ;)
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Temper the egg yokes with few tablespoons of the mixture. Return the tampered eggs to the mixture. Add the dissolved corn starch to the mixture.
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Place the mixture on back on medium heat. Whisk until the pudding thickens.
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Pour into ramekins or decorative dishes, and place in the refrigerator to cool.
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Sprinkle a pinch or two of cinnamon and enjoy!!
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