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).
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
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 pieces into the hot pudding.
Let pudding cool to warm then either divide into individual containers or leave in bowl. Cover and refrigerate until cold.