Pumpkin-Pie Pudding
Leigh Beisch
Ingredients
- 2 cups 2% reduced-fat milk
- 3/4 cup dark brown sugar
- 1/4 cup cornstarch
- 2 large eggs
- 1 cup canned pumpkin
- 1/4 teaspoon salt
- 1/4 teaspoon pumpkin-pie spice
Preparation
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.
Print
- Yield: 6 servings (serving size: 6 ounces)
Nutritional Information
| Calories per serving: | 168 |
|---|---|
| Fat per serving: | 3g |
| Saturated fat per serving: | 2g |
| Monounsaturated fat per serving: | 1g |
| Polyunsaturated fat per serving: | 0.0g |
| Protein per serving: | 5g |
| Carbohydrates per serving: | 30g |
| Fiber per serving: | 1g |
| Cholesterol per serving: | 77mg |
| Iron per serving: | 1mg |
| Sodium per serving: | 214mg |
| Calcium per serving: | 134mg |
Good to Know
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.This Recipe Is
Health
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