pumpkin pudding

This is based off Claire Saffitz's brûléed pumpkin pie recipe.[1] In fact, it's just the filling from that, adapted to be a stovetop custard rather than a baked one.

This produces a relatively thin custard. If you want something with more body, you can experiment with corn starch as a thickener; I'd add it to the eggs and whisk it well before adding the pumpkin purée.

It does have a slightly pulpy texture. If you care, you can blend it; I really don't, so I mostly wouldn't bother unless I was serving it to guests.

recipe

ingredients

  • 3 large eggs
  • 1 15-oz. can pure pumpkin purée[2]
  • ¾ c. (234g) pure maple syrup, preferably grade B
  • ½ tsp. kosher salt
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground ginger
  • ¼ tsp. ground nutmeg
  • ⅛ tsp. ground allspice
  • ½ vanilla bean, split lengthwise[3]
  • 1 c. heavy cream
  • ¼ c. sour cream

instructions

  1. Whisk eggs and pumpkin purée in a large bowl; set aside.
  2. Pour maple syrup in a small saucepan. Add cinnamon, salt, ginger, nutmeg, and allspice. Scrape in seeds from vanilla bean (reserve pod for another use) and bring syrup to a boil.
  3. Reduce heat to medium-high and simmer, stirring occasionally, until mixture is thickened and small puffs of steam start to release, about 3 minutes.
  4. Remove from heat and add cream in 3 additions, stirring with a wooden spoon after each addition until smooth. Return to heat and bring to a boil.
  5. Add hot cream to egg mixture in small additions, whisking thoroughly. Return mixture to heat and bring to a boil. Boil for two minutes, whisking constantly.
  6. Remove from heat. Whisk in sour cream. Cover tightly with plastic wrap and chill.
  1. I love the filling of the pie, but I've never had the crust work out well for me, so I usually just make a standard pie crust.^
  2. NOT pumpkin pie filling.^
  3. Or 1 tsp. vanilla extract. If using, add at step 6.^