INGREDIENT
- ½ cup dark brown sugar (preferably organic)
- 2 tablespoons plus 2 teaspoons cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon turmeric (optional, mostly for color)
- ⅛ teaspoon allspice
- ½ teaspoon fine sea salt
- 1 ½ cups whole milk
- ½ cup heavy cream
- ½ cup unsweetened pumpkin puree
- ½ vanilla bean, split lengthwise and scraped
- 1 teaspoon packed finely grated fresh ginger
- 2 tablespoons unsalted butter
INSTRUCTIONS
In a large saucepan, whisk together the brown sugar, cornstarch, cinnamon, nutmeg, turmeric, allspice, and salt until combined. Whisk in the milk, cream, pumpkin puree, vanilla bean and scrapings, and ginger. Place the pot over medium heat and gradually bring to a boil, whisking constantly and making sure to scrape the bottom and corners of the pans with the whisk. You’ll have to stop whisking for a few seconds to verify that the pudding is boiling, which you’ll know by the big bubbles that pop gloopily. Once the mixture comes to a boil, continue cooking and whisking for 2 minutes. Remove from the heat, and whisk in the butter. It should be the consistency of creamy yogurt.
Strain the hot pudding through a mesh strainer and into a large measuring pitcher, then divide the hot pudding among 6 (4-ounce) heatproof cups or jars. Cover the puddings and chill until set, at least 2 hours and up to 2 or 3 days.
Serve the puddings topped with a plume of whipped mascarpone.
CHEF’S TIP
Top your puddings with toasted pecans, and/or flaky salt.