PUMPKIN PUDDING WITH SOUR CREAM TOPPING
(inspired by simplygourmet.com and smittenkitchen.com)
2 cups milk
3/4 cup dark brown sugar, packed
1/4 cup of corn starch or arrowroot starch
2 large eggs
1 cup of pumpkin
1/4 teaspoon of salt
1/2 teaspoon of pumpkin pie spice
In a sauce pan, add milk, brown sugar and corn starch. Whisk to combine.
Bring to a boil for 3 minutes. Remove from heat
In a separate bowl, add eggs. Whisk.
Very slowly integrate the eggs into the milk mixture to avoid cooking them.
Return to stove and bring to boil. Boil for 3 minutes.
Stir in pumpkin, salt and pumpkin spice.
Refrigerate until cooled
Sour cream topping
1 cup sour cream
1 tablespoon granulated sugar
1/4 teaspoon vanilla extract
Mix together
