Pumpkin-Pie Pudding

Yield: 6 servings (serving size: 6 ounces)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 168
  • Fat: 3g
  • Saturated fat: 2g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.0g
  • Protein: 5g
  • Carbohydrate: 30g
  • Fiber: 1g
  • Cholesterol: 77mg
  • Iron: 1mg
  • Sodium: 214mg
  • Calcium: 134mg

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

  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.
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