This creamy dessert has half the fat of other puddings, yet 10% of your daily calcium.
Ingredients: Milk, brown sugar, cornstarch, eggs, canned pumpkin, pumpkin pie spice
Prep: 10 minutes; cool: 30 minutes
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 teaspoon salt
1/4 teaspoon pumpkin-pie spice
Preparation
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-ounce) custard cups. Let cool, and chill for about 30 minutes, or until pudding is set.
290 total views, 1 views today