Recipes

In a small saucepot, combine the milk and the vanilla bean and bring to a simmer. Remove from heat and allow to steep for 10 minutes or more. Meanwhile, in a small mixing bowl, combine the cornstarch and egg yolks until creamy and smooth. Once the milk has steeped, add the pumpkin, butter, sugars, spices, and salt. Mix until combined and very smooth. Prepare a clean bowl over an ice bath with a fine mesh strainer. Bring back up to a simmer and ladle a small amount of the liquid into the egg cornstarch mixture while whisking quickly. Temper the hot liquid with the eggs in this way until you’ve incorporated about 1/4 of the total. Transfer everything back into the pot and place over medium heat. Whisk frequently as it comes to boil and thickens completely. Boil for 1 minute, being sure to scrape down the sides and bottom of the pot to prevent scorching. Strain the pudding into the clean bowl set over an ice bath, to facilitate quick cooling.

Preheat oven to 350 degrees F. Stir together the flour, ginger, baking soda, cinnamon, nutmeg, and salt in a mixing bowl and set aside. Separately, add the butter to a bowl and beat until creamy. Gradually beat in the sugar. Whisk in the egg and dark molasses until smooth and uniform. Add about 1/3 of the flour mixture into the wet mixture; stirring to thoroughly blend. Add in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1” balls between your hands and place 2 inches apart on an ungreased baking sheet. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes.

Whisk together all ingredients in a large bowl until light and fluffy. Taste and adjust with more salt or sugar, to taste.