We used jack-be-littles, but any type of small pumpkin can be used in this recipe.
- 6 small pumpkins (about 1/2 pound each)
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup firmly packed dark-brown sugar
- 3 tablespoons cornstarch
- 1 1/2 cups half-and-half
- 3 large egg yolks
- 1 tablespoon molasses
- 1/2 teaspoon salt
- 1/2 cup boiling water
- 1/2 cup Pumpkin Puree, or canned pumpkin puree
- 1/2 cup heavy cream
- Puff-Pastry Leaves
Preheat oven to 400 degrees. Cut tops off pumpkins; scoop out and discard seeds. In a small bowl, combine granulated sugar and cinnamon; sprinkle inside pumpkins, and replace pumpkin tops. Place on a baking sheet, and bake until tender, 25 to 30 minutes. Remove from oven; let cool.
Combine brown sugar and cornstarch in a large heat-proof bowl set over a pan of simmering water. Add half-and-half, egg yolks, molasses, and salt; cook, whisking constantly, until mixture starts to thicken. Add the water in a slow stream, whisking constantly. Stir in pumpkin puree; cook until very thick, about 2 minutes. Remove from heat; let cool slightly.
When ready to serve, whip cream to soft peaks. Serve pudding in baked pumpkins topped with whipped cream and garnished with puff pastry leaves, if desired.
SourceMartha Stewart Kids, 2002