Pumpkin Pie Pudding

Pumpkin Pie Pudding

2 cups milk

¾ cup dark brown sugar

 ¼ cup arrowroot

2 large eggs

1 cup canned pumpkin

 ¼ teaspoon salt

¼ teaspoon pumpkin spice

¼ cup of candied ginger, minced

6 tablespoons of whipped cream

2 tablespoons walnuts, toasted and chopped

1.      Whisk milk, sugar, and arrowroot in a large saucepan; bring to a boil.

2.      Boil 3 minutes, whisking constantly.

3.      Beat eggs with a whisk in a large bowl.

4.      Gradually add half the hot milk mixture to the beaten eggs.

5.      Return milk-egg mixture to pan.

6.      Cook over medium heat 3 minutes, or until thick, whisking constantly.

7.      Remove from heat; stir in pumpkin, salt, pumpkin spice, and half of the candied ginger.

8.      Spoon evenly into 6 custard cups.

9.      Let cool, and chill for about 30 minutes, or until pudding is set.

10. Garnish with whipped cream, candied ginger, and walnuts.