- 1 tsp pumpkin pie spice (plain cinnamon or nutmeg would also work nice)
- 1/2 cup firmly packed light-brown sugar
- 3 Tbsp cornstarch
- 3/4 cup whole milk
- 3/4 cup heavy whipping cream
- 3 large egg yolks
- 1/2 Tbsp molasses
- 1/2 tsp salt
- 1/2 cup pumpkin beer (I used Dogfish Head Punkin Ale)
- 1/2 cup pumpkin puree, or canned pumpkin puree
- Whipped cream (I used a tub of store bought. Extra points for making your own.)
- 1 cup ginger snaps, crushed
- 1/2 cup of candied pepitas - I modified a Martha Stewart recipe for this. Omit the cayenne and replace the allspice with pumpkin pie spice or cinnamon.
- To get started on these pumpkin beer pudding parfaits, put the cornstarch and brown sugar in a large heat-proof bowl and combine. Place the bowl over a pot of simmering water on the stove your pot should only have a few inches of water in it. You don’t want the water touching the bottom of the bowl.
- Add in the milk, whipping cream, egg yolks, molasses and salt. Whisk the mixture constantly until it starts to thicken. This can take upwards of 10 minutes, so don’t worry if your pudding isn’t getting thick at first. If for some reason your mixture is still really watery after 10 minutes, try adding in a little more cornstarch and turning up the heat slightly.
- Once it starts to get thick, add in the pumpkin beer while continuing to whisk constantly. Next, stir in the pumpkin puree and cook until very thick, about 3-5 minutes. When it has reached almost pudding consistency, remove from heat, place in a bowl, cover and refrigerate at least four hours to cool. The pudding will thicken as it cools.
- To assemble the parfaits, divide half of the pudding among four small glasses. Add a layer of crushed ginger snaps and pepitas to each glass, then top each one evenly with the remaining pudding. Top each parfait with some whipped cream and a sprinkle of crush ginger snaps and pepitas. Done!