Nutrition per serving may change if servings are adjusted.
¾ cup packed light brown sugar
¼ cup cornstarch
2 teaspoons pumpkin pie spice
1 teaspoon ground cardamom
½ teaspoon salt
Pinch of ground pepper
2½ cups milk, preferably whole
½ cup heavy cream
3 large eggs
1 (15 ounce) can pumpkin puree
½ cup heavy cream
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
Gingersnaps for garnish (optional)
To prepare pudding: Whisk brown sugar, cornstarch, pumpkin pie spice, cardamom, salt and pepper in a large saucepan. Whisk in milk and cream. Cook over medium-high heat, whisking slowly, until steaming but not boiling. Remove from heat.
Whisk eggs in a large bowl. Slowly whisk in 1 cup of the hot milk mixture. Then whisk the egg mixture back into the pan. Cook over medium heat, whisking slowly, until steaming and just starting to bubble. Then cook, whisking, until thickened and bubbling, 2 to 3 minutes more. Remove from heat. Whisk in pumpkin puree until thoroughly combined.
Divide the pudding among ten 6-ounce dessert dishes. Let cool 30 minutes. Place on a baking sheet and cover with plastic wrap. Refrigerate until cold, at least 1 hour and up to 3 days.
To prepare topping: Just before serving, beat cream with cinnamon and ginger in a medium bowl until soft peaks form. Serve the puddings topped with whipped cream and crumbled gingersnaps, if desired.
To make ahead: Refrigerate for up to 3 days. Top with whipped cream (Step 4) just before serving.
232 calories;12 g fat(7 g sat); 1 g fiber; 27 g carbohydrates; 5 g protein; 16 mcg folate; 89 mg cholesterol; 21 g sugars; 16 g added sugars; 7,152 IU vitamin A; 2 mg vitamin C; 122 mg calcium; 1 mg iron; 178 mg sodium; 239 mg potassium
Vitamin A (143% daily value)
Carbohydrate Servings: 2
Exchanges: 1 other carbohydrate, ½ whole milk, ½ medium fat protein, 1½ fat