Pumpkin Pie Pudding

Photo: Jonny Valiant; Styling: Deborah Williams
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 288
  • Fat: 12.8g
  • Saturated fat: 5g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 3.9g
  • Protein: 6.9g
  • Carbohydrate: 38g
  • Fiber: 1.6g
  • Cholesterol: 78mg
  • Iron: 1mg
  • Sodium: 190mg
  • Calcium: 167mg

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

Preparation

  1. 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. 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. 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. 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.
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