Pumpkin Brown Butter Pudding

Hells, yeah.

This is a super-easy dessert. It’s kind of a faked up pudding – no eggs, just cornstarch. I serve it with some really simple whipped cream – just cream and sugar. This is use #492 for the hundreds of bags of pumpkin in my freezer. And I still have a whole pumpkin left to roast and purée.

2 tablespoons cornstarch
1/2 cup light brown sugar
1 pinch salt
1 cup milk
1 cup half-and-half
1/4 to 3/4 cup puréed pumpkin, depending on concentration
1 teaspoons vanilla bean paste
1 tablespoon butter, browned in the microwave
1/2 teaspoon ground cinnamon
1/4 tsp ground ginger

Whisk first three ingredients together in a pan, and then add milk and cream, stirring to combine. Whisk in pumpkin – mine is fairly thin so I used more. If yours is very thick, like canned pumpkin, use less. This would also work with any other winter squash purée, I think. Bring to a simmer and cook until thickened, stirring constantly. Remove from heat and stir in browned butter (I cook this for 30 seconds to a minute at a time in the microwave until a little browned), vanilla, and spices. Pour into small bowls and chill for at least two hours. Serve with whipped cream.

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