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Ingredients
| 2% milk: 2 1/2 cups |
| pumpkin puree: 1/2 cup |
| cornstarch: 5 Tbl |
| granulated sugar: 1/4 cup |
| salt: 1/8 tsp |
| ground cinnamon: 1/2 tsp |
| whole nutmeg: 1/2 tsp |
| allspice: 1 dash |
| vanilla extract: 1 tsp |
Pumpkin Blancmange / Pudding
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
- Put the pot on the burner-- don't turn on the heat on yet. Pour the cold milk in with the pumpkin and mix together with a wooden spoon.
- Add the cornstarch in tablespoon by tablespoon and mix REALLY well.
- Add the sugar and do the same.
- Put in the spices, salt, and vanilla. Blend well.
- Heat on medium-high, stirring well all throughout, until thickened (about 10 minutes).
- Pour into custard cups/ramekins. (Fills about four 5-oz ramekins or two 10-oz ramekins).
- Let it set for at least 2-3 hours in the fridge.
- Top with some spiced whipped cream to serve, and enjoy!