Pumpkin pie pudding

Recipe Information

Ingredients

• 1/2 cup sugar, divided

• 2 tablespoons cornstarch

• 1 3/4 cup 1% 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

Directions

• Heat a medium pan over medium heat. Add 6 tablespoons sugar and 2 tablespoons of cornstarch to pan.

• In a small bowl, mix the milk and egg together. Slowly add the milk mixture to the pan, stirring constantly. Bring to a boil and cook for 1 minute stirring constantly, then remove from heat.

• In a medium bowl, mix the pumpkin, vanilla extract, cinnamon, and 1/8-teaspoon salt together. Gradually add the mixture to pan, stirring constantly. Place pan on low heat and cook for 3 minutes, continuing to stir the mixture constantly. Make sure to not boil.

• Divide the pudding into 4 bowls, cover and chill.

• Meanwhile, line a baking sheet with foil and spray with cooking spray.

• In a small pan, combine 2 tablespoons sugar, walnuts, and a dash of salt and cook over low heat about 3 minutes. Stir frequently while cooking to coat the nuts with sugar. Transfer to lined baking sheet and cool.

• In medium mixing bowl add the cream. Beat with a mixer on high speed until stiff peaks form.

• Top each of the 4 servings with 2 tablespoons whipped cream and 1 tablespoon nuts.

Nutrition (per serving)

• Calories: 288 cal

• Total fat: 13g

• Saturated fat: 5g

• Monounsaturated fat: 3g

• Polyunsaturated fat: 4g

• Cholesterol: 78mg

• Sodium: 190mg

• Carbohydrate: 38g

• Fiber: 2g

• Protein: 7g