I don't remember where I got this recipe....I've had it for years and years. I think it may have been from a cookbook that my friend Miriam owned. I wish I knew where I got the recipe because it a good one and I would like to give credit to the mastermind that came up with it! I only make this recipe about once a year, but every time I make it, the recipe is requested, so here it is.
- 1 cup sugar
- 1/4 cup cornstarch
- 2 TB flour
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- 16 oz. pumpkin
- 2 cups milk
- 1.5 cups whipping cream
- 2 TB. powdered sugar
- 1/2 tsp. vanilla
- 1 cup crushed gingersnaps (I usually prefer soft, homemade gingersnaps, but for this recipe, the crunchy storebought ones do the job better)
In 3-quart casserole dish or heatsafe bowl, combine sugar, cornstarch, flour, cinnamon, nutmeg, and salt. Add pumpkin and milk. Mix well (a whisk works best). Microwave at high for 11 to 18 minutes, or until mixture thickens and bubbles, whisking after the first 3 minutes and then every two minutes (you don't want it to get lumpy). Place plastic wrap directly on the surface of the pudding. Refrigerate about 4 hours, or until cool. In small mixing bowl, beat whipping cream, gradually adding powdered sugar, until soft peaks form. Fold in vanilla.
In each of eight 8oz. parfait or wine glasses, layer cookie crumbs, pudding, cream, cookie crumbs, pudding, cream. Depending on my mood, I'll pretty up the top in some fashion...cookie crumbs and a cinnamon stick, or a whole cookie, or some nutmeg...whatever fits your fancy.
The pudding can be made a day ahead, but I always wait until as close to serving time as possible to assemble the parfaits because I don't like the cookie crumbs to be too soggy.
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