- 5 large egg yolks
- ¾ c sugar
- ¼ c cornstarch
- ¼ tsp salt
- 2 c whole milk
- 2 tsp vanilla extract
- 2 tbsp unsalted butter
- 1 can pumpkin puree
- vanilla wafers, as needed
- chopped pecans, to taste, optional
In a large bowl whisk together the egg yolks, sugar, cornstarch and salt.
In a saucepan bring the milk to a boil. Slowly whisk it into the egg mixture.
Pour this mixture into a clean pan and cook until thickened. Remove from heat and add the butter, vanilla extract, and pumpkin puree.
Let cool in the refrigerator with plastic wrap on top so that it does not form a skin.
Serve with vanilla wafers like banana pudding and top with chopped pecans.
Putting the mixture back into a clean pan to cook it keeps the pan from scorching.