Pumpkin Pudding



2 cups 2% milk

3/4 cup dark brown sugar

1/4 cup cornstarch

2 large eggs

1 cup canned pumpkin

1/4 teaspoon salt

1/4 teaspoon pumpkin-pie spice


Whisk milk, sugar, and cornstarch in a large saucepan.

Bring to a boil. Boil 3 minutes, whisking constantly.

Beat eggs with a whisk in a large bowl.

Gradually add half the hot milk mixture to the beaten eggs mixing quickly.

Return milk-egg mixture to the milk mixture remaining in the pan.

Cook over medium heat 3 minutes, or until thick, whisking constantly.

Remove from heat.

Stir in pumpkin, salt, and pumpkin-pie spice.

Spoon evenly into 6 (6-ounce) custard cups.

Let cool, and chill for about 30 minutes, or until pudding is set.



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