Pumpkin Pudding Parfait with Gingerbread Cookies

Ingredients:

• 2 cups whole milk
• 0.5 cups of sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon coarse salt
• 1 large egg
• 1 tbsp unsalted butter
• 1 tbsp vanilla extract
• 0.5 cups pumpkin puree
• About 3/4 cup crispy gingersnap cookies
• Special equipment: 4-6 ramekins or 0.5 cup bowls

Preparation:

1. Pour 1 cup of milk into a medium saucepan and bring to a boil over medium heat.
2. Meanwhile, combine the sugar, cornstarch, and salt in a medium bowl. Gradually whisk in the remaining 1 cup milk, making sure to remove any lumps, then whisk in the egg.
3. When the milk comes to a boil, remove the pan from the heat and gradually add the sugar-milk mixture, stirring constantly. Return to medium heat and cook, stirring constantly, until the pudding comes to a boil and becomes thick and creamy, 5-7 minutes. Remove from the heat and whisk in the butter and vanilla extract until smooth. Stir in the pumpkin puree.
4. Divide the pudding among four to six ramekins, sandwiching each with 1-2 tablespoons of gingersnap cookies. Sprinkle with the remaining cookies. Cover with plastic wrap and refrigerate until completely set, about 2 hours.