caramelized pumpkin banana pudding

caramelized pumpkin pudding, lightly spiced bananas and spicy cookies of your choice.

Hi! It’s Autumn!

I took a much needed month long break from recipe posts to enjoy some chill weekends. Late summer at the library is always a little hectic, so I always appreciate some time around then to just sit and zone out at home, watch movies (or play a shit load of Animal Crossing).

Now, I am back with a recipe for a caramelized banana pudding. It’s a little spicy, a little Fall.

When I was doing my research for this recipe, I came across a lot of discourse about the “right way” to make banana pudding. Some are devoted to scratch-made pudding and scratch-made pudding only. Others grew up on Jello brand vanilla pudding mix. I, personally, fall in between liking both. I know banana pudding is going to taste good, it’s…banana pudding. And I don’t mind the fake stuff, because that’s actually what I grew up eating.

My biggest concern when it comes to banana puddin’ making is texture and thickness. I like my banana pudding to be as thick as a tiramisu (if not thicker) with lots of dairy. So funny coming from a lactose intolerant baker (me).

Banana pudding IS really whatever you want it to be. It’s versatile! Let people have fun!

So for this recipe, my main contribution to you as the baker is all focused on the texture of the pudding itself. As far as cookies go, how many bananas you use, or the amount of pumpkin spice you add - completely up to you.

About this Recipe

This pudding is not a layered trifle. It’s assembled more similarly to a tiramisu. The pudding is combined with mascarpone cheese, crème fraiche and whipped cream.

Sliced bananas are folded directly into the pudding mixture, and then the pudding is layered with the cookies.

The pumpkin pudding portion is basically a super thick pastry cream. Lots of eggs, lots of cream, and cornstarch to get it to what I consider to be the appropriate banana pudding thickness.

Pumpkin puree is caramelized and cooked into the pudding as well. For seasoning, I only add a teaspoon of pumpkin pie spice. If you want more, add more! I just prefer the taste of pure pumpkin with a hint of spice. This is your pudding, you make it how you like.

The pudding can be layered with gingersnaps or Biscoff cookies, which are a bit thinner (and soften up really well). If you decide to spice your pudding a more heavily, you could go old skool with the Nilla Wafers, or Chessman cookies.

CARAMELIZED PUMPKIN BANANA PUDDING

Prep Time: varies | Cook Time: 50-55 minutes | Serves: 12-14 generous servings

Caramelized Pumpkin Pudding

• 215 ml whole milk

• 275 ml heavy cream

• 4 yolks, large

• 2 whole eggs, large

• 150 grams cane sugar

• 60 grams cornstarch

• 140-150 grams caramelized pumpkin puree from a 15 ounce can see instructions below

• 1 tsp pumpkin pie spice my preferred amount, add more for your tastes

• 6 grams kosher salt

• 113 grams salted butter, cold and cubed

• 2 tablespoons pure vanilla extract

Whipped Cream

• 240 ml heavy cream

• 50 grams light brown sugar

• 1 teaspoon pure vanilla extract

For pudding assembly

• 8 ounces mascarpone may sub cream cheese, will alter flavor

• 8 ounces creme fraiche may sub sour cream

• 4 ripe bananas, medium use more or less to your liking

• ground cinnamon

• 2 8.8 ounce packages of Lotus Biscoff cookies may use Gingersnaps, Nilla Wafers or any other cookie you prefer

Tools You’ll Need

• 1 13 x 18 sheet pan

• 1 large whisk

• 1 rubber spatula

• 1 electric handheld mixer

• 1 9 x 13 serving dish

---

Caramelize the Pumpkin Puree

1. Preheat the oven to 350 F. Line a 13 x 18” sheet pan with parchment, and evenly spread 15 ounces of canned pure pumpkin puree.

2. Roast the puree in the oven for a total of 40-50 minutes, depending on how hot your oven runs. Check and stir the pumpkin for even caramelization every 10 minutes.

3. Once the pumpkin starts to become dark and visibly thicker, check on it every 5-7 minutes until it's thickened and drier (very matte), and about the consistency of cold refried beans (lol).

4. Remove the pan from the oven and allow the puree to cool for about 10 minutes. If you roasted the puree long enough, you should have almost exactly 145-150 grams of caramelized pumpkin for this recipe. Set puree aside to continue cooling. Extra puree can be used in bread recipes, mixed into whipped cream, added to chocolate chip cookies or stored in the freezer for later.

Make the Pumpkin Pudding

1. Mise en place: Set aside a medium to large clean bowl, pure vanilla extract and 113 grams cold, cubed salted butter. We will need these items at the end of the process, but have them out on the counter ready to go.

2. To a medium bowl, add 4 large yolks and 2 large eggs, 150 grams cane sugar, 60 grams cornstarch, and 6 grams kosher salt.

3. Use a whisk to combine together well until the egg mixture is pale, fluffy and voluminous, about a minute.

4. Next, whisk in the cooled caramelized pumpkin puree and 1 teaspoon pumpkin pie spice. Combine well and set aside.

5. In a medium saucepan, combine 215 ml whole milk and 275 ml heavy cream. Heat over medium low just until warmed and steam is wafting off the top.

6. Carefully bring the heated milk over to the pumpkin egg yolk mixture. Whisk the mixture as you begin to carefully pour the warm milk in, stirring continuously. Pause and scrape the sides of the bowl as needed before adding more milk.

7. Continue to stir in the milk until it has all been added. Transfer the custard back into the saucepan, using a rubber spatula to scrape it all.

8. Return the custard to the stove over medium low heat. Stir continuously while the custard warms up and begins to thicken. The time will vary depending on your stove and the type of pot you use. Roughly anywhere from 8-12 minutes.

9. Stir vigorously as the custard reaches a pudding like consistency, and the whisk leaves a trail. You will see lumps begin to form, which is expected for this particular recipe.

10. Remove the custard from the heat and use your whisk to gently scrape it into the clean bowl with the cold, cubed butter. Do not scrape the sides as you risk incorporating rubbery/overcooked portions of the custard.

11. Clean off your whisk and stir the custard and butter together until smooth and homogenous. If your pudding is still a little lumpy, you can run it through a sieve or hit it with an immersion blender. I usually leave it, as it will smooth out when we mix it again later in the process.

12. Pour in 2 tablespoons pure vanilla extract, and stir well.

13. Layer the custard with plastic wrap, gently pressing it onto the top of the custard. This will prevent a skin from forming as it cools.

14. Allow the custard to cool at room temperature for about 30 minutes or so, then transfer to the fridge for an overnight set.

Slice the Bananas

1. Slice all 4 bananas to your liking, sprinkle generously with ground cinnamon, and set aside.

Prepare the Whipped Cream

1. To a medium bowl, combine 240 ml of heavy cream with 50 grams light brown sugar and 1 teaspoon pure vanilla extract. Use an electric handheld mixer or whisk to beat the cream until whipped and about doubled in volume. Set aside.

Finish the Pudding

1. Remove the set pumpkin pudding from the fridge. Using an electric hand mixer, blend in 8 ounces of cold mascarpone cheese (226 grams), followed by 8 ounces of crème fraiche.

2. Next, fold in the whipped cream using a rubber spatula.

3. Add the spiced bananas in 2-3 increments, folding in thoroughly and scraping the bottom of the bowl to incorporate it all.

4. Set the pudding aside.

Layer the Pudding

1. In a 9x13 dish, line the bottom with a layer of your cookies of choice. Pour about a third of the pudding on top of the cookies and spread it evenly to the very edges and corners of the dish.

2. Place another layer of cookies on top of the pudding, and repeat with another third of the pudding on top.

3. Add one final layer of cookies, and finish with the remaining third of pudding. As you spread the top layer of the pudding, gently swirl your utensil back and forth to create waves and crevices.

4. Crush some of the remaining cookies and sprinkle them on top, adding as much or as little as you like.

5. Cover securely and allow the pudding to sit in the fridge for at least 6 hours, preferably overnight. And enjoy!

Thank you for reading, and Happy Fall. So happy it’s finally here. <3 Channey