Photo: Jonny Valiant; Styling: Deborah Williams
4 servings

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

apollo13ps's Review

December 31, 2010
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.

Good with some changes

December 05, 2015
Cut calories by using egg substitute and an organic coconut milk whipped topping instead of heavy cream. I toasted pecans in the toaster oven with just a sprinkle of raw sugar over them for a carmelized taste, then topped the topping with the hot sugared pecans. I also used brown sugar instead of white for better flavor and to give it a nice brown color. With those changes, yum.

Very good, may tweak next time

November 22, 2015
I only made the pudding.  I thought the taste was good but would have preferred a more intense pumpkin flavor.  I also felt that there was too much corn starch.  I will definitely make it again, but will add a little more pumpkin and a little less corn starch.  I also plan to buy candied walnuts from Trader Joes and a can of good whipped cream! 

Vicuska's Review

March 09, 2014
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.

Readextensively's Review

December 04, 2013

Tinkerbell0914's Review

July 22, 2013

spber68's Review

March 14, 2013

emsam1a's Review

October 11, 2012
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!

carolfitz's Review

December 05, 2010
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.

JenRaj's Review

November 30, 2010
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.