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I'm Julia; a wife, a mother and a lover of food. I'm in constant pursuit of my newest craving in the kitchen. I hope you'll join me in my journey to find new and delicious ways to bring classic and versatile dishes to the table. Bon Appetit!

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Pumpkin Pudding with Caramel

What a perfect dessert for a perfect day. I had all three of my sisters over, the children's laughter and playing was sound throughout the house, and dinner was almost ready as a light rain drizzled outside. Because two of my sisters now live so far away, being all together is a true celebration for us. These pumpkin pudding cups were the perfect ending to our dinner, creamy and smooth but with a sweet crunch from the ginger snap cookies. The lightness of the whipped cream is the perfect addition to the thick pumpkin pudding base. Pumpkin-lovers and non-pumpkin-lovers alike, I hope you try this one! It's so delicious. Enjoy!

Pumpkin Pudding with Caramel

8 servings


4 cups milk

1/2 cup cornstarch

2 teaspoons pure vanilla extract

1 teaspoon salt

1 teaspoon each of ground nutmeg, ground ginger, allspice, and cinnamon

2 eggs, whisked in a small bowl

1 packed cup brown sugar

1/2 cup pumpkin puree

For Topping:

1 Pkg. (150 grams) ginger cookies, finely crushed

2 cups cold heavy whipping cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

Caramel Sauce (my favorite recipe here)


1. Into a large pot, add the cornstarch, salt, all the spices and the brown sugar, and mix until well combined. Whisk in the milk, vanilla and the two eggs; stir until well combined. Place the pot on medium heat and cook, stirring constantly, until the mixture visibly thickens (this may take about 10 minutes).

2. Remove from heat, and carefully push mixture through a fine mesh sieve with a spatula into a large bowl. Add pumpkin puree and 1 cup of milk mixture into medium bowl and stir until smooth to loosen the pumpkin. Add this mixture back into the large bowl of milk, stir until smooth. Let it cool slightly.

3. Divide the mixture into 8 serving dishes (I used stemless wine glasses). and let cool in the refrigerator about 20-30 minutes. When the pumpkin pudding has cooled, prepare topping. Whisk the heavy whipping cream, vanilla extract and powdered sugar in a large bowl until until stiff peaks form.

4. Assemble the pudding cups.* Divide the finely crushed cookies between each glass, the top with whipped cream and drizzle with caramel sauce (my favorite recipe here). Enjoy.

*If you are not serving the pudding immediately, leave off the topping until ready to serve, as the cookies crumbles will soften and become mushy.

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