Pumpkin Pudding Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			2 cups whole milk 8-ounce pumpkin puree 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves 1/2 teaspoon ground ginger 3/4 cup sugar 1/6 cup cornstarch pinch of salt 2 large eggs 1/2 teaspoon vanilla extract 1 tablespoons unsalted butter 4 to 6 ginger snap cookies
			In a medium saucepan, combine 1 cup of the milk, the pumpkin puree, cinnamon, allspice, cloves and ginger. Whisk to combine and then set over medium-low heat and bring to a gentle simmer. Whisk together the sugar, cornstarch and salt in a large bowl. Whisk in the eggs and the remaining 1 cup milk. Whisk half of the hot milk-pumpkin mixture into the egg mixture until smooth, then gradually whisk the egg-milk-pumpkin mixture back into the saucepan. Continue to cook, now over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened, 3 to 4 minutes. Remove from the heat and stir in the vanilla and butter. To assemble, layer the cookies and pudding mixture in a serving dish or parfait glasses. Cover the pudding with plastic wrap and refrigerate until cold (at least 2 hours).