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Pumpkin Pie Pudding

Photo: Jonny Valiant; Styling: Deborah Williams
Yield 4 servings

Ingredients

  • 1/2 cup sugar, divided
  • 2 tablespoons cornstarch
  • 1 3/4 cups 1% low-fat milk
  • 1 large egg
  • 1/2 cup canned unsweetened pumpkin
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • Cooking spray
  • 1/4 cup chopped walnuts
  • Dash of salt
  • 1/4 cup heavy whipping cream

Nutrition Information

  • calories 288
  • fat 12.8 g
  • satfat 5 g
  • monofat 3.1 g
  • polyfat 3.9 g
  • protein 6.9 g
  • carbohydrate 38 g
  • fiber 1.6 g
  • cholesterol 78 mg
  • iron 1 mg
  • sodium 190 mg
  • calcium 167 mg

How to Make It

  1. Combine 6 tablespoons sugar and 2 tablespoons cornstarch in a medium saucepan over medium heat. Combine milk and egg, stirring well with a whisk. Gradually add milk mixture to sugar mixture, stirring constantly, and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat.

  2. Combine pumpkin and the next 4 ingredients (through ground nutmeg) in a bowl, stirring well. Slowly add pumpkin mixture to milk mixture, whisking constantly. Place pan over low heat, and cook for 3 minutes or until thoroughly heated, stirring constantly (do not boil). Divide pudding evenly among 4 dessert bowls, and cover surface of pudding with plastic wrap. Chill.

  3. Line a baking sheet with foil, and coat foil with cooking spray. Place the remaining 2 tablespoons sugar, walnuts, and a dash of salt in a small nonstick skillet; cook over low heat until sugar dissolves and is golden (about 3 minutes), stirring frequently to coat nuts. Transfer mixture to prepared baking sheet, and cool completely. Coarsely chop nuts.

  4. Place cream in a bowl. Beat with a mixer at high speed until stiff peaks form. Top each serving with 2 tablespoons whipped cream and about 1 tablespoon nuts.