Ingredients
- 2 cups 2% milk
- 3⁄4 cup dark brown sugar
- 1⁄4 cup cornstarch
- 2 large eggs
- 1 cup pumpkin puree
- 1⁄4 tsp salt
- 1⁄4 tsp pumpkin-pie spice
Prep Time:
15 minutes, plus 30 minutes chill time
Number of Servings:
6
Recipe Source:
The Pumpkin Pie Spice Cookbook by Stephanie Pedersen ($12.95, Sterling Publishing Co., 2014). Photo by BLM Photography.
Directions
- In a large saucepan, whisk milk, sugar, and cornstarch; bring to a boil. Boil 3 minutes, whisking constantly.
- In a large bowl, beat eggs with a whisk. Gradually add half of the hot milk mixture to the beaten eggs.
- Add milk-egg mixture to pan and cook over medium heat 3 minutes, or until thick, whisking constantly.
- Remove from heat; stir in pumpkin, salt, and pumpkin-pie spice.
- Spoon evenly into 6 custard cups.
- Let cool, and chill for about 30 minutes, or until pudding is set.
Notes
Easier to make than pumpkin pie, this simple pudding is healthy enough to enjoy for breakfast.
Nutrition Info:
168 Calories, 5 g Protein, 69 mg Cholesterol, 30 g Carbohydrates, 23 g Total sugars (18 g Added sugars), 1 g Fiber, 3 g Total fat (2 g sat), 167 mg Sodium, ★★★★ Vitamin A, ★★ Vitamin B12, ★ Vitamin B2 (riboflavin), Vitamin D, Calcium, Phosphorus
