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Pumpkin pudding

Pumpkin Pie Pudding

While this recipe was found in Cooking Light magazine, I was a bit unsure as to how "tasty" it would be as is, so I used a combination of the fat-free milk in my fridge and a bit of heavy whipping cream to make the pudding base. It is the holidays for goodness sake! I think it was the right choice as it provided a great creaminess without a lot of fat. You could also make this by using almond milk or your choice of dairy-free product. The sugar-coated nuts really sets this dessert apart and makes it one of the "top 10 best things" my husband has ever eaten.
Course Dessert
Cuisine American
Keyword pudding, pumpkin
Servings 4
Author The Cowgirl Gourmet adapted this from a Cooking Light recipe


  • 6 tablespoons sugar
  • 2 tablespoons cornstarch
  • 1 1/2  cups fat-free or 1% milk
  • 1/2 cup heavy whipping cream
  • 1 large farm fresh egg
  • 1 cup unsweetened pumpkin canned or preferably fresh*
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon nutmeg freshly ground
  • Cooking spray
  • tablespoons sugar
  • 1/2 cup walnuts and/or pecans chopped
  • Dash kosher or sea salt
  • 1/2 cup heavy whipping cream
  • 2 tablespoons confectioner's sugar
  • Fresh nutmeg and/or cinnamon for garnish if desired


For the pudding:

  1. In a medium saucepan over medium heat, combine 6 tablespoons sugar and Tablespoons cornstarch. In a bowl mix together milk, cream and egg whisking until fully combined. Gradually add the milk mixture to the sugar mixture, stirring constantly, and bring to a boil. Once it boils, cook for 1 minute, stirring constantly and then remove from the heat.

  2. Combine the pumpkin and the next 4 ingredients (vanilla, cinnamon, salt and nutmeg) in a bowl and stir well. Slowly add the pumpkin mixture to the milk mixture, whisking constantly. Place pan over low heat and cook for 3 minutes or until thoroughly heated. You need to stir this constantly and it should not boil.

  3. Divide pudding evenly among 4 dessert bowls or ramekins and cover the surface of the pudding with plastic wrap (so a "skin" does not form), unless you like the skin. Chill.

For the nuts:

  1. Lightly spray a small piece of aluminum foil with Pam or other cooking spray. 

  2. In a small nonstick saucepan place 3 tablespoons sugar, chopped walnuts or pecans and a dash of salt and cook over low heat until the sugar dissolves and is golden (about 3 minutes), stirring frequently to coat nuts with the melted sugar. 

  3. When the sugar is melted and thoroughly coats the nuts, place the coated nuts on the prepared aluminum foil and cool completely.

For the whipped cream:

  1. Place cream in a bowl and beat with a mixer at high speed until it thickens slightly. Then add 2 tablespoons confectioner's sugar and continue beating until stiff peaks form.

To serve:

  1. For each serving of pudding, top with a big dollop of whipped cream and about 1 tablespoon (or more) glazed and chopped nuts. Garnish with a pinch of cinnamon and/or freshly ground nutmeg, if desired, and serve.

Recipe Notes

*To make your own pumpkin, buy a sugar pie pumpkin, cut it in half, remove the seeds and place cut-side down on an aluminum foil lined baking sheet. Bake at 350 degrees for about 45 minutes to an hour, until the pumpkin is soft. After the pumpkin cools, remove the pumpkin flesh from the skin. Almost as easy as opening a can of pumpkin but tastes way better.