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.

Ingredients

• 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

Preparation

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!

Source: myrecipe.com

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