Pumpkin Pie Pudding
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Equipment
- Mixer (stand or handheld)
Ingredients
- 1/2 cup sugar (divided)
- 2 Tbsp. cornstarch
- 1 3/4 cups 1% low fat milk
- 1 large egg
- 1/2 cup canned unsweetened pumpkin
- 1 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 1/8 tsp. salt
- 1/8 tsp. ground nutmeg
- Cooking spray
- 1/4 cup chopped walnuts
- Dash of salt
- 1/4 cup heavy whipping cream
Instructions
- Combine 6 Tbsp. sugar and 2 Tbsp. cornstarch in a medium saucepan over medium heat.
- Combine milk and egg, stirring well with a whisk.
- Gradually add milk mixture to sugar mixture, stirring constantly, and bring to a boil.
- Cook for 1 minute, stirring constantly.
- Remove from heat.
- Combine pumpkin and the next 4 ingredients (through ground nutmeg) in a bowl, stirring well.
- Slowly add pumpkin mixture to milk mixture, whisking constantly.
- Place pan over low heat, and cook for 3 minutes or until thoroughly heated, stirring constantly (do not boil).
- Divide pudding evenly among 4 dessert bowls, and cover surface of pudding with plastic wrap.
- Chill.
- Line a baking sheet with foil, and coat foil with cooking spray.
- Place the remaining 2 Tbsp. 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.
- Transfer mixture to prepared baking sheet, and cool completely.
- Coarsely chop nuts.
- Place cream in a bowl.
- Beat with a mixer at high speed until stiff peaks form.
- Top each serving with 2 Tbsp. whipped cream and about 1 Tbsp. nuts.
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