This Pumpkin Pudding recipe is an easy and delicious pumpkin dessert perfect for autumn evenings and even after thanksgiving dinner instead of the usual pumpkin pie.
Pumpkin Pudding
INGREDIENTS:
2 tbsp Cornstarch
6 tbsp Sugar
1 3/4 cup Milk
1 Egg
1/2 cup Pumpkin Puree
1 tsp Vanilla
1/2 tsp Cinnamon
dash Salt
dash Nutmeg
DIRECTIONS:
Whisk together egg and milk in a bowl. Set aside.
Whisk together sugar and cornstarch in a medium pan over medium heat.
Slowly add milk egg mixture to pan, stirring constantly.
Bring to a boil and cook for 1 minute, stirring constantly.
Remove from heat.
Combine remaining ingredients in a bowl and mix well.
Gradually add pumpkin mixture to pan, whisking constantly until belnded.
Return pan to low heat and cook for 3-4 minutes until heated throughout, stirring constantly.
Remove from heat, transfer to serving dishes and refrigerate to chill.
Serve with a dollop of whipped cream or whipped topping.
Pumpkin Pudding
Ingredients
- 2 tbsp Cornstarch
- 6 tbsp Sugar
- 1 3/4 cup Milk
- 1 Egg
- 1/2 cup Pumpkin Puree
- 1 tsp Vanilla
- 1/2 tsp Cinnamon
- dash Salt
- dash Nutmeg
Instructions
- Whisk together egg and milk in a bowl. Set aside.
- Whisk together sugar and cornstarch in a medium pan over medium heat.
- Slowly add milk egg mixture to pan, stirring constantly.
- Bring to a boil and cook for 1 minute, stirring constantly.
- Remove from heat.
- Combine remaining ingredients in a bowl and mix well.
- Gradually add pumpkin mixture to pan, whisking constantly until belnded.
- Return pan to low heat and cook for 3-4 minutes until heated throughout, stirring constantly.
- Remove from heat, transfer to serving dishes and refrigerate to chill.
- Serve with a dollop of whipped cream or whipped topping.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.
Kay petrazio
Wednesday 14th of November 2018
Willing to try it