Pumpkin Pie Pudding

Serves 6 (serving size: 6 ounces)

Ingredients:

2 cups 2% reduced-fat milk
3/4 cup dark brown sugar
1/4 cup cornstarch
2 large eggs
1 cup canned pumpkin
1/4 tsp. salt
1/4 tsp. pumpkin-pie spice

Directions:

1. Whisk milk, sugar, and cornstarch in a large saucepan; bring to a boil. Boil 3 minutes, whisking constantly.

2. Beat eggs with a whisk in a large bowl. Gradually add half the hot milk mixture to the beaten eggs. Return milk-egg mixture to pan. Cook over medium heat 3 minutes, or until thick, whisking constantly. Remove from heat.

3. Stir in pumpkin, salt, and pumpkin-pie spice. Spoon evenly into 6 (6 oz.) custard cups.

4. Let cool, and chill for about 30 minutes, or until pudding is set.

Pumpkin Pie Pudding

2 cups 2% reduced-fat milk
3/4 cup dark brown sugar
1/4 cup cornstarch
2 large eggs
1 cup canned pumpkin
1/4 tsp. salt
1/4 tsp. pumpkin-pie spice

Whisk milk, sugar, and cornstarch in a large saucepan; bring to a boil. Boil 3 minutes, whisking constantly.

Beat eggs with a whisk in a large bowl. Gradually add half the hot milk mixture to the beaten eggs. Return milk-egg mixture to pan. Cook over medium heat 3 minutes, or until thick, whisking constantly. Remove from heat.

Stir in pumpkin, salt, and pumpkin-pie spice. Spoon evenly into 6 (6 oz.) custard cups.

Let cool, and chill for about 30 minutes, or until pudding is set.

Category: Dessert