Pumpkin-Pie Pudding

pumpkin-pudding Leigh Beisch


  • 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


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.

  • 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
Carbohydrate 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.

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