Inspired by my husbands sisters love of pumpkin spice, we made a twist on my moms vanilla pudding recipe. The spices are pretty robust, they will mellow as it sits in the fridge, however feel free to cut them back to taste.

Pumpkin Spice Pudding  Serves 4

2 cups milk (or made up milk powder)

3/4 cup cane sugar

2 tablespoons cornstarch

1 cup (small can upto 1 1/2 cups) pureed pumpkin

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/8 teaspoon cloves

1/8 teaspoon allspice (optional)

1 egg, well beaten (optional, adds more body and flavour)

1 1/2 teaspoons vanilla

1/2 teaspoon clubhouse rum (grocery store rum)

Blend sugar, cornstarch and salt and spices in glass bowl.  Add milk and cook or microwave for 5 -7 min on high.  Stir every 3 min – till thick and clear. Add pumpkin puree and whisk well. Microwave 1 additional minute.  Add a small amount of pudding to egg (to bring egg up to temperature of the pudding) then add to pudding. Microwave 1min @ 50% power (or take off heat). Add vanilla, rum & stir.  Pour into glass bowls for individual servings. Pudding will thicken as it cools.

Note: the egg only adds flavour, it is not needed for thickening, therefore if you don’t have an egg, or choose not to eat eggs, the recipe will be fine without it. I have made it many times without the egg when necessary.

Make a parfait! Use a wine glass crumble some ginger cookies in the bottom, layer with pudding then top with whipped cream, candied pecans, drizzle with maple syrup, dust with cinnamon.

Or use mini mason jars and make ahead, pour into individual servings, let chill add lid. Top with toppings before serving.