Travis Clifford, Executive Chef of our Little Italy Tasting Room shares his crowd-pleasing Thanksgiving dessert to add to your table this year. Learn his recipe, and discover the perfect holiday wine to pair with your family recipes!
It is officially Autumn. The leaves are changing color, the ground is getting wet, and the scents of Baking Spices and Pumpkin are filling the air. Now that we're moving full speed ahead into the holidays, you may find yourself in need of some really tasty recipes to "WOW" your friends and family at upcoming get togethers.
When I think of fall parties, I think pumpkins, cinnamon, and Pali Pinot Noir (duh)! With that said, I have this crowd-pleasing Pumpkin Pie Pudding recipe that has kept tummies of my diners happy for years. It's super easy to make and it holds well in the fridge so you can make it way ahead of time. That way you have plenty of time to enjoy a bottle (or two) of Pali's Huntington while your guests arrive! Serve this pudding straight up in a bowl, on top of a cinnamon laced cake, or however the heck you want!
Below you'll find my recipe, instructions and some photos of the process straight from Pali's Little Italy kitchen. Chef's note: for any baking or pastry items, I find recipes work best in measurements of grams. You can find useful gram scales at your local culinary supply store, or online. You won't regret if you're in charge of desserts this holiday season!
PUMPKIN PIE PUDDING
- 300 Grams Sugar, White
- 75 Grams Corn Starch
- 1,260 Grams Milk, Whole
- 3 each Egg Yolk
- 450 Grams Pumpkin Puree (I roast my own, but feel free to use canned)
- 20 Grams Vanilla Paste (or extract)
- 1 Gram Cinnamon, ground
- 1 Gram Nutmeg, ground
- 1 Gram Salt, Kosher
Combine the Corn Starch, Sugar, Salt, Cinnamon, and Nutmeg in a bowl and whisk together until evenly mixed.
Add the Milk, Egg Yolks, Pumpkin Puree and Vanilla in a heavy bottomed metal pot and whisk to combine. Once combined, add the DRY ingredients into the pot as well and whisk until smooth.
Place the pot on a burner on medium-low heat and slowly bring to a simmer, whisking continually. Make sure to keep whisking as it comes up to temperature or else the egg will separate and scramble.
Once the mixture comes to a simmer, continue whisking it for about 5 minutes. After a minute or two you should notice it beginning to thicken.
After simmering for 5 minutes, it should have thickened enough to coat the back of a spoon. When it has, remove the pot from the stove.
Pass the pudding through a strainer to remove any possible clumps.
Place the pudding in a container in the fridge and allow it to cool completely. This should take an hour or two, but ideally it will set overnight.
Once the pudding is cold, keep it in an airtight lidded container in the fridge for up to two weeks.
From our kichen to yours, we hope you have a wonderful Thanksgiving holiday! Find some of our favorite wines for table within our holiday wine collection.