Market Place Pumpkin Pudding With Gingersnap Cookies- |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I saw this on the CBS Early Show on Saturday, on the Chef on a Shoestring Segment. The chef was Mike Price of the Market Place Restaurant in NYC and I am looking forward to trying it. Ingredients:
1/2 cup sugar |
1 ounce cornstarch |
1 pint whole milk |
3/4 cup pumpkin puree |
1/2 teaspoon vanilla |
1/2 teaspoon apple pie spice (cinnamon, nutmeg, allspice) |
1 pinch salt |
8 gingersnap cookies |
Directions:
1. In medium pot, combine all ingredients except pumpkin puree and cookies. Mix well with wire whip and place over low heat. Mix periodically until the mixture thickens and slightly boils. Add pumpkin and mix well.
2. Pour into serving cups and chill. Serve with gingersnap cookies and whipped cream if desired.
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