Recipe: Puddin's Pumpkin Pie Pudding with Graham Crumbs

PUMPKIN PIE PUDDING WITH GRAHAM CRUMBS

"Roasted, stuffed, baked, sweet, savory - no matter how it's served, I just love pumpkin! The inspiration for this recipe came one Thanksgiving a few years back when I was celebrating the holiday with my family and some friends. I wanted to take my passion for pumpkin and turn it into something special, so I made a pudding that mimicked pumpkin pie in all of the best ways-the warm spices, the earthy pumpkin, the perfect sweetness - but spooned it into glasses instead of a crust. After adding a dollop of whipped cream, an instant classic was born."



1 3/4 cups half-and-half
1 3/4 cups whole milk
3 egg yolks
3 tablespoons cornstarch
1 (15 ounce) can unsweetened solid-pack pumpkin
1 cup dark brown sugar
1 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
Graham Crumbs (optional, recipe follows)
Whipped cream (optional, for garnish)

In a medium saucepan vigorously whisk together all of
the ingredients except for the vanilla.

Cook over medium heat, whisking constantly, until thickened, 10 minutes. (Once you can lift the whisk from the pudding and it leaves a faint shadow, it's done.)

Strain the pudding through a fine-mesh sieve into a bowl, pressing pudding through sieve with a ladle (using a ladle here really helps separate the pumpkin solids from the silky pudding). Whisk in vanilla.

Cool at room temperature for 10 minutes, press a layer of plastic wrap onto the surface of the pudding, and chill completely in refrigerator, 2 hours.

Suggested pairing: Graham Crumbs and Whipped Cream.

Makes 6 servings

GRAHAM CRUMBS
Makes 2 cups crumbs

11 (2 1/2-inch square) homemade graham crackers or 5 (2 1/2- x 5-inch) sheets of store-bought graham crackers
1 stick (1/2 cup) butter, melted
1/4 cup light brown sugar

Preheat oven to 350 degrees F.

Place graham crackers in a food processor and process until fine crumbs form. 30 seconds.

Transfer crumbs to a bowl, add melted butter and brown sugar, and stir until crumbs are moistened.

Spread crumbs evenly on a parchment-lined rimmed baking sheet and bake, stirring every 5 minutes, until toasted and fragrant, 12 to 14 minutes.

Remove from oven and cool completely at room temperature. Layer with your pudding of choice.

Source: Puddin': Recipes from New York City's hottest dessert shop by Clio Goodman with Adeena Sussman

"The classic American treat finally gets its due: foolproof pudding recipes, from irresistible standards to inventive modern twists, by the chef and owner of New York City's popular pudding destination."

Excerpted by Recipelink.com from PUDDIN' by Clio Goodman Copyright 2013 by Clio Goodman. Excerpted by permission of Spiegel & Grau, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.