How to make it

  • In medium bowl, whisk together 1 cup milk, egg, egg yolk and cornstarch until smooth. Whisk in remaining milk, pumpkin and spices. Set aside.
  • In large saucepan, melt butter over medium heat.
  • Add brown sugar and cook until sugar begins to melt, stirring or whisking frequently, about 4 minutes. Whisking vigorously, slowly add about 1/2 cup of the milk mixture until combined, then gradually stir in another 1/2 cup. Add the rest of the mixture and bring to a simmer, stirring constantly. (once fully blended, you can raise heat slightly to medium/medium-high). Bring to a heavy simmer and cook for 1 to 2 minutes or until thickened.
  • Remove from heat and stir in vanilla.
  • If desired, strain pudding before pouring into dessert glasses.
  • Cover with plastic wrap and chill 2 to 3 hours,
  • Serve with whipped cream.
  • Light or dark sugar may be used according to preference - dark sugar will result in a slightly darker pudding and a subtle stronger butterscotch flavor, while the light brown sugar is lighter in color as well as flavor.

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