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Nutrition Facts
Serving Size 1 (150g) Recipe makes 12 servings The following items or measurements are not included below: 2 tablespoons crystallized ginger 1 cup gingersnap cookies
Calories 339
Calories from Fat 220		(65%)
Amount Per Serving		%DV
	Total Fat 24.5g	37%
	Saturated Fat 14.9g	74%
	Monounsaturated Fat 7.2g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 148mg		49%
Sodium 56mg		2%
Potassium 180mg		5%
Total Carbohydrate 27.0g		9%
	Dietary Fiber 0.2g	0%
	Sugars 21.2g
Protein 3.8g		7%
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Thanksgiving

NcMysteryShopper

Pumpkin Pudding With Candied Ginger Whipped Cream

Recipe #144020 | 4½ hours | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: NcMysteryShopper
Nov 7, 2005

This decadent pudding will blow your guests away! This is perfect for Thanksgiving Dessert. The recipe is a favorite from Grace Parisi of Food & Wine and it appeared in the Thanksgiving Cook It Now article. MAKE AHEAD The pumpkin pudding can be prepared through Step 3 and refrigerated for up to 3 days. Wine: The nutty caramel and spice notes in a tawny port such as Taylor Fladgate 20-year-old will blend with the warm spices in this pudding. Or try a New World sweet Sémillon such as the 2002 Yalumba botrytis from Australia. Cook time is 4 hours for refrigeration.

SERVES 12 (change servings and units)

Ingredients

PUDDING

4 large egg yolks
1 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 pinch ground cloves
1 pinch salt
1 1/2 cups whole milk
1 1/2 cups half-and-half
1 3/4 cups unsweetened pumpkin puree (One 15-ounce can)
4 tablespoons unsalted butter
1 tablespoon pure vanilla extract

TOPPING

2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons minced crystallized ginger
1 cup coarsely crumbled store-bought gingersnap cookie (about 4 ounces)

Directions

1
MAKE THE PUDDING: In a medium bowl, combine the egg yolks, sugar, cornstarch, cinnamon, nutmeg, cloves and salt. Using a handheld electric mixer, beat at medium speed until the egg yolk mixture is thickened and light yellow, about 4 minutes.
2
In a medium saucepan, heat the milk and half-and-half until small bubbles appear around the rim. Gradually beat 1 cup of the hot milk mixture into the egg yolk mixture, then add the egg yolk mixture to the saucepan. Cook over moderate heat, stirring constantly with a heatproof rubber spatula, until the pudding is gently boiling and as thick as mayonnaise, 6 to 7 minutes. Remove from the heat.
3
In a small skillet, cook the pumpkin puree over high heat, stirring constantly, until slightly dry, about 3 minutes. Add the puree to the pudding along with the butter and vanilla and stir until the butter melts. Transfer the pudding to a large bowl and press a sheet of plastic wrap directly onto the surface. Refrigerate until very cold, about 4 hours.
4
MAKE THE TOPPING: In a large bowl, using an electric mixer, beat the heavy cream with the confectioners' sugar and minced crystallized ginger at high speed until firm peaks form.
5
Spoon the pudding into wine glasses or dessert bowls and dollop the ginger whipped cream on top. Sprinkle with the crumbled gingersnaps and serve.

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Featured Reviews for This Recipe

From: sugarpea

On Feb 2, 2008

Wow. I made this as part of a pumpkin trifle and it rocked. I'm in charge of Thanksgiving dessert and this is going to be it. The pudding spices were perfect, the thickness and texture were perfect, and the color was a light gorgeous. I loved the sugary, crunchy bits of ginger and the ginger cookies in the cream topping. I also added some chopped and toasted pecans. The only thing missing from the trifle was the cake. I used Pumpkin Angel Food Cake. Altogether a heavenly experience.

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From: Chef #703561

On Dec 26, 2007

Got rave reviews with this dessert today for Christmas dinner. I'm not crazy about pumpkin pie and have tried many desserts as an alternative. This was the best! Great presentation served in martini glasses. A great dessert after a big turkey dinner.

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From: Wild Squirrel

On Nov 28, 2006

I did not locate the ginger needed for the whipped cream. Without it, I ate almost the whole thing by myself. With it, I can only imagine how luxurious this would be! I highly recommend it. As an aside, I was surprised that the whipped cream held up for three days in the fridge before I finally polished it off. For some reason, I was under the impression it would turn to soup long before then.

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From: Mrs Goodall

On Sep 22, 2006

Absolutely FABULOUS! I served this for a dinner party and everyone raved. DH says he likes it because it is not too sweet. I would say this recipe is going to be best with the whip cream topping, it's the combo of the ginger whip cream, crunch of the cookies and pudding together that make this so phemonenal. I'd never made homemade pudding before, and if you just KEEP STIRRING it's really easy. Perfect for a party because you can make it early and just whip the topping before serving. This is a sophisticated recipe that will wow your guests!

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