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.