Pumpkin Pie Pudding – Healthy Recipe

Medically Reviewed by Katelyn J. Mock, US-Registered Dietician (R.D.)

A light pudding that can be made ahead of time. Wait to top it with the whipped cream and walnuts until you’re ready to serve.

  • ½ cup sugar, divided
  • 2 tablespoons cornstarch
  • 1 + 3/4 cups of 1%low fat milk
  • 1 large egg
  • ½ cup canned unsweetened pumpkin
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • Cooking spray
  • ¼ cup chopped walnuts
  • Dash of salt
  • ¼ cup of heavy whipping cream
  1. Combine 6 tablespoons sugar and 2 tablespoons cornstarch in a medium saucepan over medium heat.
  2. Combine milk and egg in a different pan, stirring well with a whisk.
  3. Gradually add this milk mixture to the sugar mixture, stirring constantly and bring to a boil.
  4. Cook for 1 minute, stirring constantly.
  5. Remove from heat.
  6. Combine pumpkin and the next 4 ingredients (through ground nutmeg) in a bowl, stirring well.
  7. Slowly add pumpkin mixture to the milk mixture, whisking constantly.
  8. Place the pan over low heat, and cook for 3 minutes or until thoroughly heated.
  9. Stir it constantly, do not bring it to a boil.
  10. Divide the pudding evenly among 4 dessert bowls, and cover surface of pudding with plastic wrap.
  11. Chill.
  12. Line a baking sheet with foil, and coat foil with cooking spray.
  13. Throw in the remaining 2 tablespoons of 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).
  14. Stir frequently until the nuts are coated.
  15. Transfer mixture to the prepared baking sheet and cool completely.
  16. Coarsely chop nuts.
  17. Place cream in a bowl.
  18. Beat with a mixer at high speed until stiff peaks form.
  19. Top each serving with 2 tablespoons whipped cream and about 1 tablespoon nuts.
  20. Enjoy!

Healthy Holiday Recipe - Pumpkin Pudding

Source: myrecipe.com

Click for Printable Recipe.

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