Rating: 4.5 stars
24 Ratings
  • 5 star values: 15
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Susan Russo
Recipe by Cooking Light November 2010

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Credit: Jonny Valiant; Styling: Deborah Williams

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

288 calories; fat 12.8g; saturated fat 5g; mono fat 3.1g; poly fat 3.9g; protein 6.9g; carbohydrates 38g; fiber 1.6g; cholesterol 78mg; iron 1mg; sodium 190mg; calcium 167mg.
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