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Pumpkin-Pie Pudding

Leigh Beisch
Yield 6 servings (serving size: 6 ounces)

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

Nutrition 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

How to Make It

  1. 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.