Pumpkin Plop Pudding
With Halloween just around the corner it is time to focus on the holiday. I don’t know about you, but my kids have always loved the foods that have the grossest sounding names.
It may be something as simple as a hot dog cut into strings that they may or may not choose to eat. BUT, call it Tangled Spider Legs and they are all over it.
One year I made pumpkin pudding. Had I told my kids that it was pumpkin pudding, perhaps one might have tried it, but the odds were not great. Instead I told them I was creating a Halloween dessert that was kind of like a pumpkin pudding but with blobs of ginger cookies in it AND I wanted their help in coming up with a name.
Gotta love their choice: Pumpkin Plop Pudding. This year I added a layer of cinnamon whipped cream over the pudding and love it even more.
If I were serving this dessert only to adults, I suspect I’d call it Pumpkin Pudding. Then again, maybe kids have the right idea and it’s best called Pumpkin Plop Pudding. After all, “What’s in the name?”
AN ADDITIONAL NOTE….
Today, we all have the added pleasure of having my friend, Tom Brodigan, serve as my photographer for the featured image. You will have the opportunity over the next few weeks to view his beautiful and artistic work. Today´s feature of Pumpkin Plop Pudding is but one example of his creativity. Please click over to Tom’s personal website, brodiganphotography.com, to see more of his wonderful work.
| Pumpkin Plop Pudding | Print |
- Pudding:
- 1 cup sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- ⅛ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 4 cups ½ and ½
- 15 ounces canned pumpkin puree
- 2 cups gingersnap cookies, quartered
- Topping:
- 1½ cups heavy whipping cream
- 3 tablespoons confectioners sugar
- 1½ teaspoons ground cinnamon
- For the pudding:
- Place the gingersnap cookies into a large mixing bowl. Set aside.
- Whisk together the sugar, cornstarch, salt, cloves and cinnamon in a medium size saucepan. Stir in the ½ and ½ as well as the vanilla followed by the pumpkin puree. Stirring constantly, cook the mixture over medium heat until it is thick and creamy, 12 to 15 minutes.
- Immediately pour the pudding into the gingersnap bowl and fold together. Transfer to a 2 quart bowl. Refrigerate until set, at least 4 hours or overnight.
- For the topping:
- Once the pudding is set, beat the cream, confectioners sugar and cinnamon together in a large mixing bowl until stiff peaks form. Spread evenly over the top of the pudding and serve.
