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 Pumpkin pie has been typecast. It always plays the same role: The Thanksgiving Day Dessert.
This is unfortunate because pumpkin pie has great range and
versatility. In addition to being a great lead, it's a talented
supporting player too. Think of the possibilities: pumpkin pie muffins,
pumpkin pie cheesecake, and my favorite, pumpkin pie pudding.
Every year, weeks before Thanksgiving, I would anticipate my mom's
pumpkin pie: a light, flaky crust filled with sweet, custardy, walnut
studded, spiced pumpkin. The only thing better than a slice of her pie
on Thanksgiving Day with a dollop of whipped cream was a slice of her
pie the next morning for breakfast. To me, nothing beats chilled
pumpkin pie.
So it wasn't unusual when one fall day a couple of years ago, I had a
serious hankering for my mom's pumpkin pie that couldn't be satisfied.
Sure, I could have called her for the recipe, but it never would have
tasted as good, and buying one was out of the question. I reluctantly
decided to make vanilla pudding with pumpkin pie spice instead. It was
so good that the next time I made it, I added canned pumpkin and nuts.
After several more experiments and many happy mouthfuls later, I
present Pumpkin Pie Pudding with Candied Pecans and Whipped Cream.
 This pumpkin pie pudding is ideal for those of you who don't have the
time or the desire to make pumpkin pie from scratch. It's a deliciously
fast, easy, and satisfying fall and winter dessert that can be whipped
up in no time. I find pumpkin pie spice (a mixture of allspice,
cinnamon, ginger, and nutmeg) is the easiest and surest way to season
the pudding, but feel free to experiment with any spices that suit your
taste. If you really need something crust-like, then make a quick
mixture of spice-laced toasted oats, nuts, and brown sugar to sprinkle
on top.
Of course, you could still have traditional pumpkin pie on Thanksgiving
Day. But if you can't wait until then, make yourself a batch of this
rich and creamy pumpkin pie pudding. You won't be disappointed.
Pumpkin Pie Pudding with Candied Pecans and Freshly Whipped Cream
Makes 4 small or 2 large servings
Pudding:
2 cups whole or low fat milk
6 tablespoons granulated sugar
2 tablespoons corn starch
a pinch of salt
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup canned pure pumpkin
1/2 teaspoon pumpkin pie spice
Candied Pecans:
2 tablespoons unsalted pecan halves
1 tablespoon granulated sugar
pinch of salt
Whipped Cream:
1/2 cup heavy whipping cream
1 tablespoon sugar
Combine sugar and cornstarch in a medium pot over medium heat. Add 1
cup of milk, whisking until the sugar and cornstarch are dissolved. Add
the second cup of milk and salt, and bring to a simmer, stirring
frequently. Lower the heat, cooking pudding for 10 minutes, stirring
frequently. Remove pudding from heat for 2-3 minutes. Lightly whisk one
egg with vanilla extract; slowly add to the pudding, whisking
constantly. (Removing it from the heat will prevent the egg from
cooking). Stir in the pumpkin and pumpkin spice. Simmer for 2-3
minutes, or until thick, stirring several times. Remove from heat and
place in serving dishes.
Before you make the candied pecans, lay a piece of tin foil coated with
cooking spray on the counter. Also coat your utensil with cooking spray
so the sugar won't stick to it. In a medium non-stick skillet over
medium heat, add the pecan halves. Sprinkle sugar and salt evenly over
them. As the sugar begins to melt and coat the pecans, quickly stir
them until evenly coated and lightly toasted, about 1-2 minutes. Remove
from heat and slide nuts onto the tin foil, including any sugar
drippings. (Avoid browning the nuts as the sugar will taste burnt.) Let
cool and harden, then chop into small pieces.
Before you begin to make the whipped cream, consider these helpful
tips: Start with a deep stainless steel bowl that has been chilled in
the freezer for about 15-20 minutes. Chill the beaters of the electric
mixer as well. Both will help to create more volume in the cream. Once
ready beat ½ cup heavy whipping cream on medium-high speed until soft
peaks form. Sprinkle sugar evenly over the whipped cream and beat until
peaks re-form. Whipped cream can be covered with Saran Wrap and
refrigerated for 1-2 hours.
Susan Russo is a
free lance food writer in San Diego,
California. She publishes
stories, recipes, and photos on her cooking blog, <Food Blogga and is a regular
contributor to NPR’s <Kitchen
Window. She is also the author of two upcoming books that will be published in the fall of 2010.
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