1. Beat pumpkin and eggs in a large heavy saucepan. Combine
cornstarch, brown sugar, cinnamon, ginger, nutmeg and cardamom
in a medium bowl and stir into the pumpkin mixture.
2. Add milk and juice. Cook over medium heat, whisking
continuously--be sure to get the corners where lumps can hide--
until the pudding is very thick, about 10 minutes.
3. Reduce the heat and give the pudding a few quick whisks to
remove any lumps. Divide among 8 ramekins or place in a serving
bowl. Cover with plastic wrap and refrigerate until chilled, about 2
hours.
Originally Submitted
6/26/2013
0 Out of 5 from
0 reviews
You can add this Pumpkin Pudding recipe to your own private DesktopCookbook.
