Whether you’ve been tasked with dessert for the holiday potluck, or just want something sweet to cozy up with after the madness of gatherings end, Lockbox Executive Chef Jonathan Searle’s Pumpkin Pudding with Spiced White Chocolate Ganache will do the trick.

Pumpkin Pudding with Spiced White Chocolate Ganache

Pudding Ingredients (makes 12-14 portions):
4 cups half & half
4 whole eggs
2 egg yolks
1 cup sugar
3 tbsp cornstarch
4 cups pumpkin puree
1 tbsp cinnamon
1 tbsp vanilla extract
1 tsp ground ginger
1 tsp ground nutmeg
1 tsp kosher salt

Procedure:
Heat half & half in large pot. Beat on a stand mixer with whisk attachment the eggs, yolks, sugar and cornstarch until pale yellow and tripled in volume. Slowly temper half & half into egg mixture. Bring back to stove top in large pot and cook on low-medium heat while scraping the bottom/edges constantly with a rubber spatula. Remove from heat once mixture becomes thick like a warm pudding consistency. Whisk in pumpkin puree, spices, salt, and extract. Chill in a water bath. Whisking occasionally to prevent skin from forming.

Spiced White Chocolate Ganache (Must be made one day ahead)
Ingredients:
1 ¼ cups white chocolate chips
1 ¼ cups butter (4 tbsp)
1/3 cup corn syrup
2 cups heavy cream
1 tsp kosher salt
1 tsp Chinese 5 spice blend

Procedure:
On a double boiler melt butter and white chocolate, set aside. On a double boiler or in a microwave, warm corn syrup until pourable. In a food processor combine, salt, spice, corn syrup & white chocolate-butter mixture. Run processor for 30 seconds then slowly pour in heavy cream until a smooth glossy ganache has formed. Cool in refrigerator overnight.

To Assemble:
In a mason jar or small individual sized bowl layer pudding first, then a thin layer of ganache. Top with whipped cream and crumbled baked pie crust or your favorite butter-sugar cookie. Enjoy!