This time of year we all go a little pumpkin crazy, don’t we?
I had a cup of canned pumpkin leftover from Monday’s recipe for pumpkin waffles that I refused to toss down the disposal. After all, a penny is a penny, and I can’t afford to waste them these days.
I can’t afford the calories in pumpkin pie either, so why not make pumpkin pudding?
This pumpkin pudding is rich and creamy with that pumpkin pie mouth feel, but an inth of the calories. Don’t you just love the color!
If you have extra calories for the day, top your pudding with ground graham crackers and whipped cream. Delish!
Adapted from Better Homes and Gardens New Cook Book
- ¾ cup sugar
- 3 tablespoons cornstarch
- 3 cups low fat milk
- 1 cup canned pumpkin
- 4 large egg yolks, beaten
- 1 teaspoon vanilla
- 1 pinch nutmeg
- ¼ tsp cinnamon
- 1. Combine sugar, cornstarch and milk in a medium sauce pan over medium heat. Stir frequently until pudding heats up, then stir constantly until it starts to bubble.
- 2. Pour ½ cup of milk mixture into the eggs stirring constantly. You don't want to cook your egg yolks. Then pour the egg mixture back into the saucepan and cook until bubbly and thickened.
- 3. Pour into serving bowls and cover with plastic wrap directly on top of the pudding so it doesn't for a skin. Serve chilled.
What’s good for me in this dish? Pumpkin contains vitamins A and C. Both vitamins support our immune systems. It’s also a good source of potassium, fiber, manganese, folate and omega 3 fatty acids. Pumpkins phytonutrients that support lung health and men’s prostate health.
Amount Per Serving Calories: 223, Weight Watchers Points 5
Total Fat: 4.35g Cholesterol: 127mg Sodium: 79mg Total Carbs: 39.34g Dietary Fiber: 1.29g Sugars: 26.46g Protein: 7.10g
Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com. The statement made here are strictly my opinion and are not meant to replace medical advice from your physician. Please see disclaimer for further details.