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Pumpkin Pie PuddingI love all things fall!

Changing colors (such as they are in the Deep South), crisp air, football games, camping, bonfires, s’mores and all things pumpkin.

It seems the pumpkin phenomenon is growing year by year. Pumpkin spice coffee, pumpkin pies, pumpkin crepes, creme brulee, soups, muffins, cakes, breads and so on. If you can name it, you can probably make it with pumpkin, but I’d never seen a pumpkin pudding until now! I made this one Friday night to finish off a date night in!

Pumpkin Pie Pudding 

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 sea salt
1/4 cup heavy whipping cream

Combine 6 tablespoons sugar and 2 tablespoons 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: 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 tablespoons 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; 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 tablespoons whipped cream and about 1 tablespoon nuts.

Nutritional Information: Calories Per Serving: 265, Calories from Fat: 89, Fat: 10 g, Trans Fat: 0 g (3 g Saturated Fat), Cholesterol: 62 mg, Sodium: 182 mg, Carbohydrates: 38 g, Fiber: 2 g, Sugar: 32 g, Protein: 8 g.

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Posted in: Cooking, Dine In

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