Breakfast

Pumpkin Pie Pudding

This light and delicious pudding topped with candied walnuts and whipped cream tastes just like pumpkin pie! I was really excited when I opened up my new cooking light magazine and saw this recipe. I mean come on, You know how much I love pumpkin! 😉 As I was enjoying this scrumptious dessert I kept thinking of how awesome crushed gingersnaps would be on top. Sadly I had none, but when I make this again I will definitely add some!

Pumpkin Pie Pudding

Pumpkin Pie Pudding

Ingredients

  • 1/2 cup sugar, divided
  • 2 tablespoons cornstarch
  • 1 3/4  cups 1% milk
  • 1 large egg
  • 1/2 cup canned unsweetened pumpkin
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • Cooking spray
  • 1/4 cup chopped walnuts
  • Dash of salt
  • 1/4 cup heavy whipping cream

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Instructions

  1. 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, and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat.
  2. 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.
  3. 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 medium-low heat until sugar dissolves and is golden, stirring frequently to coat nuts. Transfer mixture to prepared baking sheet, and cool completely. Coarsely chop nuts.
  4. 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.

Notes

Source: Cooking Light Magazine, November 2010

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