Rating: 4 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2
Tracey Seaman
Recipe by Health November 2003

Gallery

Leigh Beisch

Recipe Summary

Yield:
6 servings (serving size: 6 ounces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk milk, sugar, and cornstarch in a large saucepan; bring to a boil. Boil 3 minutes, whisking constantly. Beat eggs with a whisk in a large bowl. Gradually add half the hot milk mixture to the beaten eggs. Return milk-egg mixture to pan. Cook over medium heat 3 minutes, or until thick, whisking constantly. Remove from heat; stir in pumpkin, salt, and pumpkin-pie spice. Spoon evenly into 6 (6-ounce) custard cups. Let cool, and chill for about 30 minutes, or until pudding is set.

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Nutrition Facts

168 calories; fat 3g; saturated fat 2g; mono fat 1g; poly fat 0g; protein 5g; carbohydrates 30g; fiber 1g; cholesterol 77mg; iron 1mg; sodium 214mg; calcium 134mg.
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