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.
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!
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.
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!
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.
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.
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.
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.
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.
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).
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.
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.
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.
Tastes just like the inside of pumpkin pie! My husband and I both loved it and I'll definitely make it again.
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.
I've made this twice and its a 5star
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.
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.
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.
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!!
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 !!