Pumpkin-Pie Pudding

pumpkin-pudding Recipe
Leigh Beisch

Yield:

6 servings (serving size: 6 ounces)

Nutritional Information

Calories 168
Fat 3 g
Satfat 2 g
Monofat 1 g
Polyfat 0.0 g
Protein 5 g
Carbohydrate 30 g
Fiber 1 g
Cholesterol 77 mg
Iron 1 mg
Sodium 214 mg
Calcium 134 mg

Ingredients

2 cups 2% reduced-fat milk
3/4 cup dark brown sugar
1/4 cup cornstarch
2 large eggs
1 cup canned pumpkin
1/4 teaspoon salt
1/4 teaspoon pumpkin-pie spice

Preparation

Whisk milk, sugar, and cornstarch in a large saucepan; bring to a boil. Boil 3 minutes, whisking constantly. Beat eggs with a whisk in a large bowl. Gradually add half the hot milk mixture to the beaten eggs. Return milk-egg mixture to pan. Cook over medium heat 3 minutes, or until thick, whisking constantly. Remove from heat; stir in pumpkin, salt, and pumpkin-pie spice. Spoon evenly into 6 (6-ounce) custard cups. Let cool, and chill for about 30 minutes, or until pudding is set.