Pumpkin Pudding10 with Chocolate Ganache
Serves: 6 servings
For the Chocolate Ganache
  • 3 ounces dark chocolate, chopped
  • ⅓ cup, plus 2 tablespoons heavy cream
For the Pudding
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • 1 cup heavy cream
  • 3 large egg yolks
  • 1 tablespoon butter
  • ⅔ cup pumpkin puree (like Libby's)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon allspice
  • 2 cups whole milk
  • ¼ cup white sugar
  • ¼ cup packed brown sugar
  • 1 teaspoon vanilla extract
  1. Prepare 6 small bowls, ramekins, or jars (about 6 ounce ramekins).
  2. In a small saucepan, heat the cream for the Chocolate Ganache over medium heat. When it begins to boil, remove from heat and whisk in the chocolate until smooth. Divide the chocolate evenly among the prepared serving ramekins. If you are eating your pudding chilled, refrigerate the ramekins. If you are eating the pudding warm, set aside.
  3. In a small bowl, combine the cream, cornstarch, and salt. Whisk well, breaking up any clumps, until it is completely smooth. Whisk in the egg yolks. Set aside.
  4. In a medium saucepan, melt the butter over medium-low heat. Stir in the pumpkin, cooking for about 3 minutes, stirring often. Stir in the spices, milk, and both sugars.
  5. Increase the heat to medium and continue to cook the milk-pumpkin mixture until almost ready to boil. Bubbles will form around the sides of the pan and the surface of the milk will quiver. Remove from heat.
  6. Pour 1 cup of the hot milk into the egg yolk mixture, whisking continuously until completely smooth. Slowly pour the entire mixture into the saucepan, whisking vigorously.
  7. Return the saucepan to medium heat to thicken. Whisk continuously as the pudding cooks and thickens, about 3 to 5 minutes. When the pudding is thick and bubbling, remove from heat and stir in the vanilla extract.
  8. If you are eating the pudding chilled, pour the pudding into a shallow container, pressing plastic wrap to the surface of the pudding (if you don't like pudding skin) and refrigerate for at least 3 hours. When chilled through, spoon the pudding onto the chilled chocolate ganache and serve with whipped cream.
  9. If you are eating the pudding warm, cool the pudding slightly, until it is warm not hot. You can place it in the fridge for under an hour to help it cool down more quickly. Spoon over the chocolate ganache and serve with whipped cream.
Pudding recipe adapted from the delightful cookbook Bakeless Sweets by Faith Durand
Recipe by Some the Wiser at http://somethewiser.danoah.com/2016/10/pumpkin-pudding-chocolate-ganache.html