Fall-Spice Pudding Pie Filling - Washington Post

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This creamy, flavorful pudding filling is brimming with the warming fall spice mix of cinnamon, ginger and nutmeg and will make a delicious holiday dessert centerpiece.

Make Ahead: The pudding needs to be covered and refrigerated for at least 2 hours and up to overnight before it's added to a pie.

Storage Notes: The fall spice pudding can be loosely covered and refrigerated for up 3 days.

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Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; makes enough filling for one 9-inch, deep-dish crust

Ingredients

• 1 3/4 cups (420 milliliters) whole milk

• 1/3 cup (80 milliliters/59 grams) heavy cream

• 1/2 cup (100 grams) granulated sugar

• 1/4 cup (53 grams) light brown sugar

• 1/4 cup (28 grams) cornstarch

• 2 teaspoons ground cinnamon

• 1 teaspoon ground ginger

• 1/2 teaspoon fine sea salt

• 1/4 teaspoon freshly grated nutmeg

• 4 large egg yolks

• 2 tablespoons unsalted butter

• 1 teaspoon vanilla extract

In a medium saucepan over medium heat, heat the milk and cream until the mixture comes to a simmer. Meanwhile, in a medium bowl, whisk together the sugars, cornstarch, cinnamon, ginger, salt and nutmeg.

When the dairy mixture comes to a simmer, whisk the egg yolks into the sugar mixture until well combined. Carefully, in a slow, steady stream, add about a quarter of the warm dairy mixture into the yolk-sugar mixture and whisk well to combine.

Pour the yolk-sugar mixture in the pot with the remaining dairy mixture and whisk until fully incorporated. Reduce the heat to medium-low and cook, whisking constantly, until the mixture begins to thicken, 2 to 3 minutes.

Switch to a silicone spatula and continue to stir until the mixture comes to a boil — ideally, look for fat bubbles breaking the surface near the center of the saucepan.

Remove the saucepan from the heat and stir in the butter and vanilla until fully incorporated.

Strain the warm pudding into a cooled, blind-baked pie crust and spread into an even layer. Cover the filling directly with plastic wrap and refrigerate until well chilled, at least 2 hours and up to overnight.

NOTE: To layer the pudding filling, use a deep-dish pie plate and allow the first layer of filling to set fully before adding the next. You can also use this on top of a pie with fruit filling that's baked in a deep-dish pie plate and fully cooled, such as the Roasted Cranberry Pie Filling.

Variations:

Vanilla Pudding Filling — Eliminate the cinnamon, ginger and nutmeg, and increase the vanilla extract to 1 tablespoon (or use 2 teaspoons vanilla paste, or the seeds of 1 vanilla bean instead).

Pumpkin Pudding Filling — Reduce the milk to 1 1/4 cup (300 milliliters/294 grams), and whisk in 1/2 cup (113 grams) canned pumpkin puree with the milk and heavy cream in the first step.

From cookbook author and recipe developer Erin Jeanne McDowell.

Tested by G. Daniela Galarza.

Email questions to the Food Section at food@washpost.com.

The Link Lonk


November 11, 2020 at 09:15AM
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Fall-Spice Pudding Pie Filling - Washington Post

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