Ingredients
The following ingredients have 4 Servings
- 6 pumpkin Oreo cookies crushed
- 3 cups whole milk
- 1/4 cup cornstarch
- 3/4 cup dark brown sugar packed
- 3/4 cup water
- 5 Davidson's Safest Choice Egg yolks
- 3 tablespoons melted butter
- 1/4 cup canned pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- For The Ganache!
- 1/2 cup heavy cream
- 8 ounces dark chocolate chips
Instruction
- Crush the cookies using a large chopping knife. and place some crumbs at the bottom of 4 one cup containers.
- Whisk 1/2 cup of the milk with the cornstarch. Set aside.
- Warm the remaining milk over a low heat.
- Add the milk to the eggs very gradually so as not to scramble them. Whisk as you add the milk.
- In a small pan, whisk together the brown sugar and water.
- Bring to 220 degrees.
- Once the caramel is complete gradually add it to the milk and egg mixture followed by the remaining cornstarch and milk mixture.
- Return the mixture to the heat and cook stirring continuously until the mixture becomes thick like a pudding, about 4 minutes over a med-low heat.
- Add the melted butter, pumpkin and spice and whisk together.
- Pour the mixture over the crushed cookies to about 1 inch from the top.
- Transfer to the fridge and let cool.
- Make the ganache by heating the cream until it starts to bubble around the edges.
- Add the chocolate chips and stir gently until the chocolate melts and becomes shiny. Set aside.
- Once the puddings have cooled, pipe or spoon some chocolate ganache on top, just enough to cover the surface.
- Sprinkle with more crushed cookies and dust lightly with cocoa powder.
- Serve at once or keep in the fridge until ready to use. Let them come to room temperature before serving.
