Pumpkin Pie Pudding

DIFFICULTY LEVEL

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Ingredients

  • 1/2 cup sugar, divided
  • 2 tablespoons cornstarch
  • 1 3/4 cups 1% low fat milk
  • 1 large egg
  • 1/2 cup canned unsweetened pumpkin
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • Cooking spray
  • 1/4 cup chopped walnuts
  • Dash of salt
  • 1/4 cup heavy whipping cream

Instructions

  1. Combine 6 tablespoons sugar and 2 tablespoons cornstarch in a medium saucepan over medium heat.
  2. Combine milk and egg, stirring well with a whisk.
  3. Gradually add milk mixture to 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 milk mixture, whisking constantly.
  8. Place pan over low heat, and cook for 3 minutes or until thoroughly heated, stirring constantly (do not boil).
  9. Divide pudding evenly among 4 dessert bowls, and cover surface of pudding with plastic wrap.
  10. Chill.
  11. Line a baking sheet with foil, and coat foil with cooking spray.
  12. Place the remaining 2 tablespoons 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), stirring frequently to coat nuts.
  13. Transfer mixture to prepared baking sheet, and cool completely.
  14. Coarsely chop nuts.
  15. Place cream in a bowl.
  16. Beat with a mixer at high speed until stiff peaks form.
  17. Top each serving with 2 tablespoons whipped cream and about 1 tablespoon nuts.

Nutritional Information

Serving Size: 4
Calories: 228
Total Fat: 6 g
Saturated Fat: 1 g
Trans Fat: 0 g
Sugar: 32 g
Sodium: 226 mg
Carbs: 38 g
Protein: 7 g

Source:

MyRecipes.com

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