Super easy and delicious from scratch pumpkin pie/pumpkin spice pudding.
Tempering the eggs is necessary. Please do not skip that step.
During step 8 you will think that the pudding will never set up, or thicken. It will, I promise. Just keep whisking and be patient. When the pudding goes into the fridge and cools, or just sits on the counter, it will set up even more.
Be sure to cover when cooling so you don't get a film on the top.
When you remove your pudding from heat you can use a fine mesh strainer to catch some of the tiny egg bits. Honestly - I never do, but if you have picky eaters this may be a wise step.
3 cups whole milk
3 tablespoons cornstarch
1/8 teaspoon salt
4 tablespoons butter
3/4 cup sucanat or brown sugar
3-4 tablespoons pumpkin puree
1 teaspoon pumpkin spice
1 teaspoon vanilla extract
6-7 egg yolks
1. In a bowl whisk together 3 cups of whole milk and 3 tablespoons of cornstarch.
2. In a medium pot, over medium/low heat, melt 4 tablespoons of butter.
3. Once the butter is melted whisk in the milk and cornstarch mixture, along with the 1/8 teaspoon salt, 3/4 cup brown sugar, 3-4 tablespoons pumpkin puree, 1 teaspoon pumpkin spice, and 1 teaspoon vanilla extract. Continue to whisk the mixture semi-frequently for about 4-5 minutes.
4. In a medium bowl whisk together add 6-7 egg yolks.
5. Temper the eggs. Slowly whisk into the egg bowl about 1/2 cup of hot mixture. Repeat several times until about a 1 - 3 cups of the hot liquid is whisked well into the eggs.
6. Then add your tempered eggs into your main pot on the stove.
7. Turn up the heat on your burner slightly to bring the contents of the pot to a boil. Whisk constantly.
8. Allow the mixture to boil for 1-2 minutes. Or until you see a drastic change in the thickness of pudding. (it still won't be completely thick yet)
9. Remove from heat.
10. Place in a glass bowl or jars, cover, and cool in the refrigerator. Or serve warm.