Easy Pumpkin Pudding Recipe
This pudding tastes like the silkiest pumpkin pie filling you have ever eaten, and the best part is you get to eat it with a spoon! With no baking and no crust, not only is this recipe easier to make than pumpkin pie, it is also not all that bad for you either with lots of pumpkin and spice.
2 cups skim milk
3/4 cup light brown sugar
1/4 cup cornstarch
2 cups pumpkin puree (I have also made this recipe with canned pumpkin pie filling for a much richer and “spicy” flavor)
1/4 teaspoon salt
3/4 teaspoon pumpkin-pie-spice
In a medium saucepan, whisk together milk, sugar, cornstarch and bring to a boil. Boil for 3 minutes whisking constantly. Remove from heat.
In a medium bowl, beat eggs with a whisk. Taking tablespoons at a time, gradually add half of the hot milk mixture to the beaten eggs while whisking. Once half the mixture has been slowly beaten in, add the milk and egg mixture to the pan with the rest of the milk mixture. Put the saucepan back on the heat and cook over medium heat for 3 minutes whisking constantly. The mixture should be pretty thick by now.
Remove the pan from the heat and add in the pumpkin, salt, and pumpkin-pie-spice. Let the pudding cool a little then pour into a serving dish. Chill until ready to serve, serve with a dollop of whipped cream and an extra sprinkle of pumpkin-pie-spice.