Notes

I think the notes people include in their recipes make them more personal. If I write a note myself about a recipe, it will always be written in purple.

Monday, October 10, 2011

Pumpkin Pie Pudding

Pumpkin Pie Pudding

2 cups 2% reduced-fat milk
3/4 cup dark brown sugar
1/4 cup cornstarch
2 large eggs
1 cup canned pumpkin
1/4 teaspoon salt
1/4 teaspoon pumpkin-pie spice

Whisk milk, sugar, and cornstarch in a large saucepan; bring to a boil. Boil 3 minutes, whisking constantly. Beat eggs with a whisk in a large bowl. Gradually add half the hot milk mixture to the beaten eggs.

Return milk-egg mixture to pan. Cook over medium heat 3 minutes, or until thick, whisking constantly. Remove from heat; stir in pumpkin, salt, and pumpkin-pie spice.

Spoon evenly into 6 (6-ounce) custard cups. Let cool, and chill for about 30 minutes, or until pudding is set. 6 servings.

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