Pumpkin pudding

Ingredients:

• 4 cups whole milk
• 1 can (425g) canned pumpkin puree, about 1.5 cups
• 1 teaspoon ground cinnamon
• 0.5 tsp ground allspice
• 0.5 tsp ground cloves
• 1 teaspoon ground ginger
• 1 and 1/4 cups sugar
• 1/3 cup cornstarch
• 0.5 tsp salt
• 5 large egg yolks
• 1 tsp vanilla extract
• 2 tablespoons unsalted butter
• 8-12 gingerbread cookies

Preparation:

1. In a medium saucepan, combine 3 cups of milk, pumpkin puree, cinnamon, allspice, cloves, and ginger. Stir, place over medium-low heat, and bring to a gentle simmer.
2. Combine sugar, cornstarch, and salt in a large bowl. Whisk the egg yolks with the remaining 1 cup of milk.
3. Stir half of the hot milk-pumpkin mixture into the egg mixture until smooth, then gradually whisk everything back into the pan. Continue cooking over medium heat, stirring constantly, until the mixture comes to a boil. Continue cooking, whisking constantly, until the pudding thickens, 3-4 minutes. Remove from heat and stir in the vanilla extract and butter.
4. Assemble the dessert by placing the cookies and pudding in a serving dish or parfait glasses. Cover the pudding with plastic wrap and refrigerate until completely chilled (at least 2 hours).