Pumpkin Pie Pudding
This pumpkin pie pudding tastes just like pumpkin pie without the crust and is much easier to make. It’s the perfect fall dessert and makes a great no-fuss treat for the holidays.
Ingredients
- 1.5 cups skim milk
- 3/4 cup half and half
- 15 oz 100% pure pumpkin (~1 3/4 cup)
- 1/2 cup light brown sugar
- 1/3 cup corn starch
- 1.5 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/8 tsp allspice
Instructions
- Combine in the sugar, cornstarch, and salt in a large bowl and stir until combined. Set Aside.
- Put the pumpkin puree, milk, half and half, and spices together in a small-medium saucepan. Stir together until combined while cooking on medium heat.
- Add the ingredients in the bowl to the warm milk in the saucepan, stirring constantly with a whisk. Continue to whisk about 3-4 minutes or until the mixture has thickened.
- Remove the pot from the heat and stir in the vanilla extract until it’s completely combined
- Allow the pudding to cool a bit then pour it into one container or evenly distribute in individual serving dishes
- Lay and gentle press a piece of plastic wrap on the top of the pudding. That will prevent a film from forming on the pudding. Then, transfer the bowl or single serving dishes to the refrigerator. Allow at least 2 hours for the pudding to completely cool and set
- Serve plain or top with a dab of whipped cream and crumbled ginger snaps, Biscoff cookies or graham crackers
Notes
Recipe Makes: ~4 cups of pudding that can be divided into 8 (1/2 cup) servings or 6 (~2/3 cup) servings. Nutrition Facts for both serving sizes are below.
Nutrition Facts* (per 2/3 cup serving): 190 calories, 35 g carbohydrates, 25 g sugars, 18 g added sugars, 4 g protein, 4 g fat, 0 mg saturated fat, 15 mg cholesterol, 150 mg sodium, 6% DV vitamin D, 10% DV calcium, 6% DV iron, 4% DV potassium
Nutrition Facts* (per 1/2 cup serving): 140 calories, 26 g carbohydrates, 19 g sugars, 13 g added sugars, 3 g protein, 3 g fat, 0 mg saturated fat, 10 mg cholesterol, 115 mg sodium, 6% DV vitamin D, 8% DV calcium, 6% DV iron, 2% DV potassium
- Macronutrient servings (2/3 cup serving) = 2 CHO + 0.5 PRO + 1 FAT
- Macronutrient Servings (1/2 cup serving) = 2 CHO + 0.5 PRO + 0.5 FATS