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Pumpkin Pie Pudding

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Course: Dessert
Cook Time: 30 minutes
Servings: 4


  • Mixer (stand or handheld)


  • 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


  • 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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