Low Fat Spiced Pumpkin Pudding

Please share if you love it!

This time of year we all go a little pumpkin crazy, don’t we?

Pumpking Pudding on the Stove

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?

Pumpkin Pudding

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

Pumpkin Crazy! Low Fat Spiced Pumpkin Pudding
 
Prep time
Cook time
Total time
 
Ingredients
  • 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
Instructions
  1. 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. 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. 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.
Nutrition Information
Serving size: 6

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.

Last updated by at .

Comments

    • says

      I used to make it from scratch when my kids were little, but haven’t for years. My nephew loved this recipe. Hung on my leg for more bites. Too cute! How could I resist?

  1. says

    I don’t know what to say first: your pumpkin pudding in mouthwatering, love the pudding color, love nutmeg and pumpkin combo, love the dish. I let you decide which one is first :)
    I have to agree with you, why throw away the left overs when they can easily turn into and elegant dish

  2. says

    this is such a nice dessert Kristin. The color is beautiful and it does satisfy that pumpkin craving we get at this time of year. I love the photo as well…presented very nicely!

  3. says

    Just noticed this recipe, and it sounds delicious! I’m a big-time pumpkin lover, so I’ll have to try it next time I have some on hand. Happy holidays!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title="" rel=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: