Pumpkin Pie Pudding

  • carolfitz Posted: 12/05/10
    Worthy of a Special Occasion

    I'm giving 5 stars to a recipe I tweaked, don't know if that's fair but . . . made to directions using skim milk, a double-yolk egg and half white/half brown sugar for the pudding. Added 1/16tsp each of cardamom, ginger, clove, allspice to the pumpkin. Beautiful smooth pudding divided into 6 creme brulee cups. Great dessert following CL's herb-roast chicken.

  • skirt53 Posted: 11/09/10
    Worthy of a Special Occasion

    I've made this twice and its a 5star

  • Laurie18 Posted: 11/20/10
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    I loved this pudding and found it quite easy to put together. I roasted my own pumpkin and it was very delicious. I would make this again.

  • JenRaj Posted: 11/30/10
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    I doubled the recipe but it didn't end up tasting very "pumpkiny" and it was more brown then orange. Still tasty, just not a great substitute for pumpkin pie.

  • BeckyInCA Posted: 10/21/10
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    Made this today and it is awesome! Full disclosure: I used skim milk and offset part of it with heavy cream - I wanted to use what I had on hand! :) I used store bought whipped cream for the topping; didn't miss making it myself. Try this, you'll love it! I think you can do many things with it as well...already getting ideas!!

  • cavesq Posted: 11/23/10
    Worthy of a Special Occasion

    Easy to make, tastes just like pumpkin pie filling but LIGHT as air. I made it without the whipped cream for even less fat & cholesterol. Be sure to place the plastic wrap on the surface of the pudding, it really does prevent it from drying out.

  • VaBelle35 Posted: 11/24/10
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    I made this today and it's perfect. I didn't feel it needed more cinnamon (and I usually feel all of these pumpkin recipes need more). I also made it into 6 servings as I thought the servings were quite big for 4. I used half 1% milk and half low fat buttermilk just because I ran out of milk and it came out perfect. I left off the topping just because I wanted it to be lower fat and I'm not really a whipped cream kind of person. I will definitely make this again.

  • JReise Posted: 11/24/10
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    Great! A recommended way to have your pumpkin dessert dairy-free and gluten-free for tough guests (just use almond milk or a GF soy milk, and leave the whipped cream off theirs).

  • ShelleyB Posted: 11/24/10
    Worthy of a Special Occasion

    Very easy to make. I doubled the recipe and added a bit more cinnamon and also some ginger. It is light and a good alternative to those who like pumpkin pie filling but can forego the crust. Perfect accompaniment to holiday dessert selection.

  • RLoushin Posted: 11/02/10
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    I triple checked and I am sure I followed the directions EXACTLY. This was an unappetizing tan color, not the beautiful color of the picture, though the taste did resemble pumpkin pie. I could not get the sugar to dissolve with the nuts. And whipped cream with NO sweetening?! I was very disappointed.

  • crusnock Posted: 10/30/10
    Worthy of a Special Occasion

    Surprisingly good and easy to make. I was unable to get the sugar to dissolve for the nut topping, so I added a tsp of water to the pan, which worked well.

  • dtougas Posted: 11/10/10
    Worthy of a Special Occasion

    Tastes just like the inside of pumpkin pie! My husband and I both loved it and I'll definitely make it again.

  • aim2014 Posted: 10/24/10
    Worthy of a Special Occasion

    This is great stuff! Easy to make, and a nice lighter alternative to pumpkin pie. I divided the pudding among six 3/4 c. ramekins, and I found this portion size just right for a light, sweet finish to a meal. My only problem was a few lumps in the final product -- I'll be more careful next time to make sure the cornstarch is entirely blended in from the beginning.

  • merwinak Posted: 11/10/10
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    I've made this twice now. Hubby and I both love it. Tastes like a lighter version of pumpkin pie but without the guilt. I used a heaping 1/2 tsp. of cinnamon the second time and liked it even more. I will try pumpkin pie spice next time, and it will be soon. An easier way to get sugared nuts is to put them together in a non-stick skillet and stir with a spatula until the sugar sticks to the nuts. You have to be attentive because it can burn in a blink of an eye. For the topping I used the refrigerated, whipped cream in the spray can.

  • TashiR Posted: 11/10/10
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    Just made this for the second time, and love it. To avoid the problem with the nuts, I melted the sugar in the pan, then added the nuts to coat.

  • VickyGraham Posted: 10/20/10
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    This recipe is DELICIOUS!! I couldn't wait until Thanksgiving to make it! It will definitely be part of our tradition for the holiday. Thanks !!

  • apollo13ps Posted: 12/31/10
    Worthy of a Special Occasion

    I too had trouble getting the sugar to coat the nuts. I had to increase the temperature of the burner greatly and then after a long time it finally worked. I think it would be easier in the oven. The worst part was the color of this dish. I followed the recipe exactly but the color was gray to the point of almost being blue. It tasted fine but looked so unappetizing. I just could not figure out why or how it got to be this color. I am relived to see that others had the same problem.

  • emsam1a Posted: 10/11/12
    Worthy of a Special Occasion

    I first made this for my husband for Thanksgiving of 2010, because neither my son nor I care for pumpkin. This is fantastic! My husband said it's the best pumpkin custard he ever had, and I even like it! It's rich and creamy. The walnuts add a wonderful taste and texture compliment to the pudding. Try this, you might never go back to pie!

  • Vicuska Posted: 03/09/14
    Worthy of a Special Occasion

    The color was not inviting, was significantly paler than on the picture above. And the texture was somewhat thinner than it should have been. Perhaps because I made my own pumpkin puree and the canned one must be more dense. Other than that the taste was nice, noone complained about it.

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