Pumpkin Pie Pudding
Note: I took the original recipe as more of a... guideline. Skipping all the straining makes it a quick & delicious dessert. Yield: 3 cups of pudding (four 3/4-cup or six 1/2-cup servings). Ingredients 3/4 cup packed light brown sugar 3 tablespoons corn starch 1 cup roasted pumpkin purée 2 cups half and half pinch of salt 3 large egg yolks 1-2 teaspoon of pumpkin pie spices 1 teaspoon vanilla extract 2 tablespoons butter, cut into pieces Directions In a medium-sized saucepan, combine all ingredients except the butter and vanilla. Blend in portions in a blender or blend with a hand-blender until smooth. Cook the mixture over medium heat, whisking constantly, until thickened and bubbling. As the mixture thickens, you will probably have to switch to stirring with a spoon or spatula. Remove from heat and continue stirring for another minute or so. Pudding will be thick but still pourable. Stir vanilla extract and butter ...