Pumpkin Pudding

I adore pumpkin pudding, and nothing screams 'fall' more like a big bowl full of it! It is like eating the inside of a pumpkin pie...but better!

I boil and puree my own pumpkins, so I had to defrost my bag of pumpkin.  I would guess that you should use about 3 or 4 cans of pumpkin if you go that route.  You may need to adjust the spices. Bring the pumpkin to a boil until it has thickened.

 

Add one can of evaporated milk.

In a separate bowl combine 2 cups of white sugar, 3/4 tsp cinnamon, 1/2 tsp nutmeg, 1 heaped tsp of flour, 1 heaped tbsp of cornstarch, 1 tsp salt, 1/2 tsp ginger, and 1/4 tsp allspice. Mix well.

Add the spices and mix with a hand  mixer.

Your mixture will turn darker, and should look like this.

This is the patience step, and I don't have much patience.  Crack 3 eggs in a separate bowl and SLOWLY add some of the hot mixture to the eggs.  If you add the pudding too fast, it will scramble the eggs.  Once the eggs reach close to the same temperature as the pudding, add the eggs and immediately whisk.

Ad a dollop of fresh whipped cream and voila!