Baked Spiced Pumpkin Pudding

Serves 6 to 8 Pudding

• 1 ¾ cups Pumpkin puree*
• ½ cup Granulated sugar
• ¼ tsp Vietnamese cinnamon
• 1/8 tsp Kosher salt
• ¼ tsp Ground ginger
• 1/8 tsp Freshly grated nutmeg
• 1/8 tsp Ground clove
• 1 cup Whole milk
• ½ cup Heavy cream
• 2 large Eggs, lightly beaten
• 3 large Egg yolks

Whipped Cream

• ½ cup Chilled whipping cream
• 1 ½ tbsp Sugar
• ½ tsp Vietnamese cinnamon

Preheat oven to 350° Combine pumpkin, sugar, salt and spices in a food processor and blend for 30 seconds. Transfer to a double boiler. Cook for another 10 to 15 minutes, stirring frequently. The mixture will thicken and get a bit darker. Remove the bowl from the double boiler. In a separate bowl whisk together whole eggs, egg yolk, milk and heavy cream; slowly whisk in one cup of the warm pumpkin mixture to temper the eggs. Then with an electric mixer (or food processor) combine egg and milk mixture into the pumpkin puree.

Pour into ovenproof 6-ounce pudding cups or ramekins and place onto a baking sheet. Bake for 35 to 40 minutes, until puddings barely jiggle when shimmied and/or a knife tip inserted into the center of puddings comes out clean.

While they bake, combine whipping cream, sugar and cinnamon in the bowl of an electric mixer. Whip until peaks just begin to form.

When the puddings are cooked through, transfer to a cooling rack on the counter, then cool completely at room temperature, about 1 to 2 hours. Chill until ready to serve. Serve with gingersnap cookie.

Pumpkin Puree

Makes 2 to 2 ½ pounds

• 1 (4 to 6 lb) Pumpkin
• Kosher salt

Heat the oven to 400 degrees F.

Boil (or microwave) the pumpkin for 10 minutes (till just soft enough that you can easily indent the skin with your finger). Cut off the stem and cut in half. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop (reserve seeds for another use). Cut into 8 wedges and sprinkle the flesh with kosher salt; lay flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness. Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

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