Pumpkin Pudding

Pudding

2 cups (15-ounce can) pumpkin puree

4 large eggs

1 cup (8 ounces) heavy cream

1 cup (8 ounces) whole milk

1/2 cup (4 ounces) Amaretto liqueur

1 1/4 cups (12 ounces) maple syrup (honey or brown sugar could be used)

1 cup (6 ounces) dried cranberries (optional-I did not add these)

1/4 cup (1 ounce) all-purpose flour

1 teaspoon ground ginger

Spiced Praline (optional)

1/4 cup (1/2 stick, 2 ounces) unsalted butter

1 cup (3 ounces) sliced almonds (chopped walnuts or pecans would work too)

1/2 cup (3 /1/4 ounces) brown sugar

2 tablespoons water

1/2 to 1 teaspoon salt (I think less is more in this case)

Pinch to 1/8 teaspoon cayenne pepper

Whipped Cream (optional)

2 tablespoons superfine sugar

1 cup (8 ounces) heavy cream

1/2 teaspoon vanilla extract

1/2 teaspoon Instant ClearJel (I omitted this in my whipped cream)

For the pudding:

Preheat the oven to 350 degrees. Butter a shallow 2-quart baking dish or ten 1-cup ramekins or custard cups. Put all the ingredients in a food processor or blender and mix thoroughly. Put the batter in the buttered dish(es) in a pan containing 1 inch of hot water. Back for 40 to 45 minutes for ramekins or 50 to 60 minutes for the larger dish. Serve hot or at room temperature with whipped cream.

For the praline:

Melt he butter over medium heat and add the nuts. Cook, stirring occasionally, until the nuts become fragrant. Sprinkle with the sugar and stir to coat. Add the water and stir, cooking until the sugar dissolves and the water boils away. Sprinkle the nuts with salt and a smidgen of cayenne. Remove from the heat and pour onto a parchment- or waxed paper-lined backing sheet to cool.

For the whipped cream:

In a mixing bowl, whip the cream until soft peaks form. With the mixer running, sprinkle in the sugar (or sugar mixed with ClearJel if you choose to use it), and add the vanilla. (Helpful hint-using a metal bowl and whisk that have been chilled in the freezer helps speed the whipping process along.)

To serve:

Top the pudding with chunks of broken-up praline, and garnish with fresh whipped cream.

*Adapted from "The Baking Sheet" by King Arthur Flour