As Thanksgiving approaches, pumpkins are everywhere: pumpkin pie, pumpkin bars, pumpkin ice cream, and even pumpkin ale.
Thanksgiving can be a stressful time for many people, so I came up with an easy, elegant, and individually served dessert. Pumpkin chai white chocolate pudding.
When I first came to America, I didn’t really like pumpkin desserts. I first encountered pumpkins several years ago when I was a graduate student. Many international students gathered for a Thanksgiving potluck.
I’m a vegetarian so I was looking for anything I could eat, but to be honest, there wasn’t much. Green bean casserole? Macaroni and cheese? Bread and butter? To me it was all bland and boring. And there was pie too. pumpkin pie. I wondered why people make desserts from vegetables. I took a hesitant bite and grimaced, which was obvious as my friends asked me if it was okay. That night I was hungry.
Over the years, I have tried to keep an open mind. I also liked the pumpkin dessert. Like Brussels sprouts, I think they’re an acquired taste, especially if you haven’t had them since you were an adult. Now, Pumpkin Chai Latte has become a staple that the whole family enjoys. I also love making pumpkin spice latte bundt cakes with espresso shots. It goes well with a cup of coffee in the early hours of a cold autumn morning.
Similarly, my Pumpkin Chai White Chocolate Pudding starts with a homemade chai masala blend. It’s a pantry staple I grew up with. Not a day goes by without chai masala at home, and I use it regularly. (For more ideas, check out our carrot and chai masala cake and peach masala chai tiramisu recipes.) Once you try this blend, you too will become a chai masala fan!
The pudding has two layers: a white chocolate layer and a pumpkin chai layer. In the first layer, heat whole milk, heavy cream, cornstarch, and sugar. White chocolate, vanilla extract, and a small amount of rum extract are added to create a luxurious and smooth taste. Once the mixture has thickened a bit, strain it until smooth, layer it into individual glasses, then refrigerate.
The pumpkin layer is cooked in a similar way, but with pumpkin puree and chai masala. You can make your own pumpkin puree at home, or you can get a store-bought canned version. When placing the warm pumpkin chai pudding on top of the cold white chocolate pudding, be careful to keep the layers distinct. The dessert takes several hours to make, but the chilling time is almost completely hassle-free.
Finally, decorate with whipped cream, ground pistachios, and edible gold leaf. The latter is easily found online and is an option, but who doesn’t love a little decadent touch during the holiday season?
Contact Amisha Gurbani: food@sfchronicle.com
pumpkin chai white chocolate pudding
Serves 6 people
Enjoy this simple yet elegant dessert on Thanksgiving. Layers of white chocolate rum-infused pudding and pumpkin chai pudding are garnished with airy whipped cream, crushed pistachios and garnished with luxurious edible gold leaf. It’s also a great gluten-free alternative for those who can’t eat classic pumpkin pie. Make more chai masala than needed for this recipe. The rest can be stored in the pantry for up to a year. If you already have store-bought chai masala, you can use that instead, but it won’t taste quite the same. If you want to make it even better, make the pudding the day before and whip the cream just before serving.
chai masala
6 cinnamon sticks
1 and 1/2 tablespoons black pepper
1 tablespoon cloves
2 tablespoons fennel seeds
3 tablespoons cardamom pods
1/4 cup + 1 tablespoon grated ginger
white chocolate layer
1⅓ cup whole milk
1/2 cup fresh cream
1/4 cup granulated sugar
2 tablespoons cornstarch
3 ounces white chocolate bar, coarsely chopped
1 teaspoon vanilla essence
1/2 teaspoon rum extract (optional)
a pinch of sea salt
2 tablespoons unsalted butter
pumpkin chai layer
1 1/4 cups whole milk
1/2 cup fresh cream
1/3 cup pumpkin puree
1/3 cup light brown sugar (packaged)
2 tablespoons cornstarch
1 teaspoon chai masala
1 teaspoon vanilla essence
a pinch of sea salt
2 tablespoons unsalted butter
Whipped cream
1/2 cup cold cream
1/4 cup powdered sugar
1/2 teaspoon vanilla essence
garnish
2-3 tablespoons finely crushed pistachios
Edible gold leaf (optional)
Make chai masala. Grind all spices except ginger in a blender on high speed for 2 minutes. The mixture should form a fine powder.
Add grated ginger and mix. Makes about 3/4 cup. Transfer to an airtight glass jar and store in a cool place.
Make the white chocolate layer. Place six 4-ounce glasses on the tray.
Add milk, cream, sugar, and cornstarch to a medium saucepan. Whisk to combine.
Place the pot on the stove and heat over medium heat. Add white chocolate, vanilla extract, rum extract (if using), and sea salt. Whisk occasionally to smooth the mixture.
Air bubbles will begin to appear on the surface. Once the mixture begins to boil, continue stirring with a rubber spatula for 2 minutes until the mixture has a custard-like consistency.
Add butter and stir.
Pass the mixture through a sieve into a bowl. Using a serving spoon, distribute the mixture into the glasses, making sure the layers are as even as possible.
Place in the refrigerator for 2 hours to harden.
Make the pumpkin chai layer. In a medium saucepan, add milk, heavy cream, pumpkin puree, brown sugar, cornstarch, and 1 teaspoon chai masala. Whisk to combine.
Place the pot on the stove and heat over medium heat. Add vanilla extract and sea salt. Whisk occasionally to smooth the mixture.
Air bubbles will begin to appear on the surface. Once the mixture begins to boil, continue stirring with a rubber spatula for 2 minutes until the mixture has a custard-like consistency.
Add butter and stir.
Pass the mixture through a sieve into a clean bowl. Remove the tray with glasses from the refrigerator. Using a serving spoon, carefully distribute the mixture into the glasses over the white chocolate layer, making sure to distribute it as evenly as possible.
Place in the refrigerator for 2 hours to harden.
Make the whipped cream: In a medium bowl, add the heavy cream, powdered sugar, and vanilla extract. Using a whisk, beat the mixture continuously until soft peaks form.
Assemble and serve: Remove the glass from the refrigerator. Spoon the whipped cream evenly into 6 glasses. Garnish with ground pistachios and edible gold leaf (if using). Serve immediately.