Pumpkin Pudding from Scratch

Instructions

1. In a medium saucepan, whisk together 2 cups of the milk, the pumpkin puree (15 oz.), and the pumpkin pie spice mix (2 teaspoons).

2. Heat on medium-low, whisking occasionally, until it begins to bubble gently.

3. Meanwhile, in a medium bowl, whisk together the sugar (1 cup), cornstarch (1/4 cup), salt (1/4 teaspoon.

4. Gradually add the remaining 1 cup of milk while whisking, making sure to smooth out any lumps of cornstarch before adding more.

5. Add the egg yolks (4) and whisk to combine until everything is very smooth.

6. Using a ladle, transfer about half of the hot pumpkin mixture to the sugar and egg mixture, gradually, whisking continuously.

7. Continue whisking until it's a smooth mixture.

8. Then, gradually transfer the mixture back into the saucepan, whisking continuously.

9. Continue to cook over medium heat, whisking continuously, until it starts to bubble.

10. Continue to cook and whisk constantly (it's a workout!) until the mixture has thickened (about 3-4 minutes).

11. Remove the pan from heat and add the vanilla extract (1 teaspoon) and salted butter (2 tablespoons) and whisk/stir to combine until butter has melted.

12. Transfer the pudding to individual serving dishes or a small-medium bowl.

13. Press plastic wrap on the top to prevent a skin from forming, and refrigerate until cool (about 2 hours).

14. Serve garnished with crumbled gingersnap cookies and whipped cream, if desired.