Steamed Pumpkin Puddings with Tennessee Rum Hard Sauce and Pumpkin Seed Brittle Recipe | Food Networ

Ingredients

• 2 tablespoons unsalted butter, melted, plus 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1 1/2 cups (7 1/2 ounces) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground coriander
• 1 cup (7 ounces) natural cane sugar
• 2 large eggs
• 1 large egg yolk
• 1 tablespoon vanilla extract
• 1 cup pumpkin puree
• 1 cup buttermilk
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• 3/4 cup (3 ounces) confectioners' sugar
• Pinch of freshly grated nutmeg
• 2 to 3 teaspoons Prichard's fine rum
• Pumpkin seed brittle, recipe follows, for serving
• 2 tablespoons unsalted butter, plus more for the baking sheet
• 1 cup (5 ounces) hulled pumpkin seeds
• 1 1/4 cups (8 3/4 ounces) natural cane sugar
• 3 tablespoons light corn syrup
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons vanilla extract
• 3/4 teaspoon kosher salt