Lately, all of my cooking has been in preparation for and celebration of autumn. From soups to squash, my kitchen has been filled with the warm, fragrant scents of seasonal cooking and–while savory dishes are great–a little dessert never hurt anyone. And, really, who can resist the familiar, comforting taste of pumpkin? This recipe has all the elements of a holiday pumpkin pie but takes far less time–a total win-win.
Pumpkin Pudding with Cinnamon Whipped Cream
1 15-oz. can pure pumpkin (not pumpkin pie filling)
3 c. heavy whipping cream
½ c. plus 3 tbsp. white sugar
¼ c. packed brown sugar
½ tsp. pumpkin pie spice
½ tsp. ground cinnamon
1 tbsp. pure vanilla extract
½ c. crushed oatmeal cookies (approximately 8-10 cookies)
4 cinnamon sticks, garnish (optional)
1. In a saucepan, combine pumpkin, sugar (except 3 tbsp of white sugar), pumpkin pie spice, vanilla, and 1 cup of heavy whipping cream and cook over medium heat for about 5 minutes. Remove from heat and let cool completely.
2. In a clean bowl, combine the remaining heavy cream, sugar and cinnamon and whip until thickened (an immersion blender works best); set aside.
3. Using 4 tulip sundae dishes (pictured above), scoop 1 tablespoon of crushed cookies in each dish. Pour a layer of cooled pudding over cookies and top with a dollop of whipped cream and more crushed cookies if desired. Garnish with a cinnamon stick. Dishes of pudding can be refrigerated to allow for further “setting”.