Leigh Beisch
Yield
6 servings (serving size: 6 ounces)

With half the fat of other popular puddings, there’s no need to worry about your diet while enjoying this dessert. And don’t worry about satisfying your sweet tooth, because the sweetness of the pumpkin won’t disappoint.

How to Make It

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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