pumpkiny goodness

instead of making the traditional pumpkin pie, i tried my hand at making pumpkin pudding with ginger spiced whipped cream (recipe from Food & Wine, Nov 2004) dessert on thanksgiving. cute pumpkin shaped ramekins were courtesy of a birthday present from about two years ago. =) mechanics of the pudding making were pretty easy... although i think it could have used a little bit more pumpkiny flavor. i like to call my version "low fat" because i used non fat milk instead of whole milk. hahahaha....


Pumpkin Pudding with Candied Ginger Whipped Cream

ACTIVE TIME: 20 MIN
TOTAL TIME: 4 HRS 30 MIN
SERVES: 12

ingredients

PUDDING
4 large egg yolks
1 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves
Pinch of salt
1 1/2 cups whole milk
1 1/2 cups half-and-half
One 15-ounce can unsweetened pumpkin puree (1 3/4 cups)
4 tablespoons (2 ounces) unsalted butter
1 tablespoon pure vanilla extract

TOPPING
2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons minced crystallized ginger
1 cup coarsely crumbled store-bought gingersnap cookies (about 4 ounces)
directions

MAKE THE PUDDING: In a medium bowl, combine the egg yolks, sugar, cornstarch, cinnamon, nutmeg, cloves and salt. Using a handheld electric mixer, beat at medium speed until the egg yolk mixture is thickened and light yellow, about 4 minutes.
In a medium saucepan, heat the milk and half-and-half until small bubbles appear around the rim. Gradually beat 1 cup of the hot milk mixture into the egg yolk mixture, then add the egg yolk mixture to the saucepan. Cook over moderate heat, stirring constantly with a heatproof rubber spatula, until the pudding is gently boiling and as thick as mayonnaise, 6 to 7 minutes. Remove from the heat.
In a small skillet, cook the pumpkin puree over high heat, stirring constantly, until slightly dry, about 3 minutes. Add the puree to the pudding along with the butter and vanilla and stir until the butter melts. Transfer the pudding to a large bowl and press a sheet of plastic wrap directly onto the surface. Refrigerate until very cold, about 4 hours.

MAKE THE TOPPING: In a large bowl, using an electric mixer, beat the heavy cream with the confectioners' sugar and minced crystallized ginger at high speed until firm peaks form.
Spoon the pudding into wine glasses or dessert bowls and dollop the ginger whipped cream on top. Sprinkle with the crumbled gingersnaps and serve.

MAKE AHEAD The pumpkin pudding can be prepared through Step 3 and refrigerated