Pumpkin Pudding


We love homemade pudding around here. Instant pudding tastes terrible to me. And the cook and serve pudding has more than questionable ingredients in it. But isn’t anything homemade always better? We eat chocolate pudding often and decided to switch it up and try out some pumpkin. It turned out great! And even though its not October, I pureed some fresh pumpkin and froze it back then so we can still enjoy it now in January. If you are wanting a completely sugar free recipe, the maple syrup and honey are a great option. Although I think it leaves it a little less sweet than the brown sugar, my family isn’t used to overly sweet desserts anyway, so it works well for us. And if you have any homemade whipped cream, its incredible with a dollop on top!

Pumpkin Pudding

makes 4 (1/2 cup) servings

1/2 c pumpkin

1.5 cups milk

2 tbs cornstarch

3 tbs brown sugar, maple syrup, or honey

heaping 1/8 tsp or scant 1/4 tsp pumpkin pie spice

1/4 tsp vanilla extract

1 egg

Mix pumpkin with 1 cup milk, cornstarch, sweetener, and pie spice in a saucepan and heat on medium until boiling. Stir often.

Place remained 1/2 cup milk, egg, and vanilla in small food processor to beat egg well.

Slowly whisk egg mixture into boiling pumpkin mixture and continue to whisk for a minute so the egg fully cooks. Take off heat and serve warm. Or pour into individual cups and place in the refrigerator if you prefer your pudding cooled.

Add whipped cream if desired.

Nutritional Information

Calories: 127

Fat: 3 g

Sodium: 62 mg (3%)

Carbohydrates: 21 g

Dietary Fiber: 1 g

Sugars: 14 g

Protein: 5 g

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