Ingredients:

  • 15 oz pumpkin puree
  • 1 cup heavy cream
  • 1/2 cup sweetened condensed milk
  • 3 large eggs
  • 1 large egg yolk
  • 3/4 cup dark brown sugar
  • 1.5 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.5 tsp kosher salt
  • 1 tsp pure vanilla bean paste

Instructions:

  1. Preheat the oven. Set your oven to 350°F (180°C) and place a rack in the center position.
  2. Whisk the eggs. In a large bowl, combine the 3 eggs and 1 egg yolk with the 3/4 cup dark brown sugar until smooth and slightly pale.
  3. Incorporate the pumpkin. Add the 15 oz pumpkin puree and the 1 tsp vanilla bean paste to the egg mixture.
  4. Add the spices. Whisk in the 1.5 tsp cinnamon, 1 tsp ginger, 0.25 tsp cloves, and 0.5 tsp kosher salt until the aroma fills the room.
  5. Stream in the dairy. Slowly pour in the 1 cup heavy cream and 1/2 cup sweetened condensed milk.
  6. Strain the batter. Pour the mixture through a fine mesh sieve into your baking dish.
  7. Bake the pudding. Place the dish in the oven and bake for 45 mins.
  8. Check for doneness. Remove when the edges are firm but the center still has a slight, gelatinous jiggle.
  9. Cool completely. Let the pudding sit at room temperature for at least 30 minutes before moving it to the fridge.
  10. Chill and set. Refrigerate for at least 2 hours to allow the proteins to fully stabilize.