Pumpkin Pie Pudding

For the Thanksgiving dessert, I wanted to do an individualized dessert that was not too heavy but still had a traditional flair. I found this recipe for Pumpkin Pie Pudding on Cooking Light. This was so rich & decadent you wouldn’t even know it was better for you! I think it tasted best when after topping with the whipped cream, I mixed the whipped cream into my pudding and it gave it a mousse like texture. I equally loved the crunch from the candied pecans, it really made the dish! Adam is not a fan of pumpkin at all, and even he enjoyed this dessert. To save time and a few calories, I did opt to use fat free whipped topping that I bought at the store, but feel free to make your own whipped cream.:) For nutritional info please visit the link above.

Pumpkin Pie Pudding
Cooking Light, November 2010

Ingredients:
For Pudding:
6 tbsp. sugar
2 tablespoons cornstarch
1 3/4 cups 1% low-fat milk
1 large egg
1/2 cup canned unsweetened pumpkin
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg

For Topping:
Cooking Spray
1/4 cup chopped pecans
1 tbsp. sugar
Dash of salt

Directions:
Place a medium saucepan over medium heat. Place 6 tbsp. sugar & 2 tbsp. cornstarch into the pan, stirring occasionally.

Meanwile, in a medium sized bowl, whisk together milk & egg. Gradually add milk mixture to sugar mixture in the pan, continuously stirring. Bring to boil & cook for one minute more, constantly stirring the mixture. Remove from Heat.

In a separate bowl, combine pumpkin, cinnamon, vanilla, salt & nutmeg. Slowly pour pumpkin mixture into milk mixture, whisking continuously. Cook over low heat for 3 minutes, stirring constantly, making sure not to boil.

Remove from heat and divide pudding among 4 dessert bowls or glasses. Place plastic wrap on surface of pudding so no film forms, and wrap the extra around the container. Place containers in refrigerator and chill.

Cover a baking sheet with foil & spray with cooking spray. In a small skillet, add pecans, 1 tbsp. sugar & dash of salt. Cook over low heat until sugar dissolves, stirring frequently. Pour nuts onto baking sheet and spread with a spatula. Allow to cool completely.

To serve:
Remove plastic wrap from pudding. Top with whipped topping & crumble nuts on top. If desired, mix whipped topping into pudding for mousse like texture.