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Pumpkin-Vanilla Pudding
1 hr, 10 min prep time
7 min cook time
8servings
Recipe by
Robyn Webb, MS, LN
Photo by
Kyle Dreier
How to Make Pumpkin-Vanilla Pudding
Warm fall spices make this creamy pudding a festive holiday dessert!
1 hr, 10 min prep time
7 min cook time
8servings
1/2 cup
Print Recipe >
Step-By-Step Instructions:
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In a 3-quart saucepan, whisk together the sweetener and the corn starch.
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In a small bowl, whisk together the milk and egg yolks. Over medium heat, slowly whisk the egg mixture into the sweetener mixture. Bring to boiling, continuing to whisk the mixture until it thickens, about 3 to 5 minutes.
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Add the pumpkin, cinnamon, cloves, ginger, and nutmeg. Mix well and cook on low heat for 3 minutes. Add the vanilla bean seeds and cook 1 minute more.
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Remove the saucepan from the stove. Place the pudding in a bowl and cover with plastic wrap. Refrigerate for 1 hour before serving. To serve, spoon the pudding into individual dishes, top each dish with 1/2 Tbsp pecans, and dust with cinnamon. If desired, dollop with whipped topping.
Nutrition facts
8 Servings
-
Serving Size
1/2 cup
- Amount per serving Calories 90
- % Daily value*
-
Total Fat
5g
6%
- Saturated Fat 1.5g 8%
- Trans Fats 0g
- Cholesterol 50mg 17%
- Sodium 45mg 2%
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Total Carbohydrate
15g
5%
- Dietary Fiber 1g 4%
- Total Sugars 5g
- Added Sugars 0g 0%
- Protein 4g
- Potassium 110mg 2%
Ingredients
low-calorie sugar substitute
1/4 cup
Cornstarch
2 tbsp
1% milk
1 3/4 cup
eggs
2 large
canned pumpkin
8 oz
ground cinnamon
1 tsp
ground cloves
1/4 tsp
ground ginger
1/4 tsp
ground nutmeg
1/8 tsp
vanilla bean
1 whole
pecans
1/4 cup
whipped topping (light)
8 tbsp
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