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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
1 hr, 10 min prep time
7 min cook time
8servings
1/2 cup
Print Recipe >
Step-By-Step Instructions:
- In a 3-quart saucepan, whisk together the sweetener and the corn starch.
- 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.
- 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.
- 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 85
-
Total Fat
4g
- Saturated Fat 1g
- Trans Fats 0g
- Cholesterol 50mg
- Sodium 30mg
-
Total Carbohydrate
9g
- Dietary Fiber 1g
- Total Sugars 5g
- Added Sugars 0g
- Protein 3g
- Potassium 170mg
- Phosphorous 90mg
Ingredients
low-calorie sugar substitute
1/4 cup
Cornstarch
2 tbsp
1% milk
1 3/4 cup
eggs
2
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
pecans
1/4 cup
whipped topping
1
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