Christmas Delight – Pumpkin Pie Pudding by Linda Grymes

pumpkin pudding

The holiday season is approaching fast and with that comes all the high calorie foods.  Here’s a low calorie version for you pumpkin pie lovers.  High in taste; low in calories, almost half of the traditional crusted pumpkin pie.  ENJOY!


  • 2 cups – 2% reduced-fat milk
  • ¾ cup – dark brown sugar
  • ¼ cup – cornstarch
  • 2 large eggs
  • 1 cup – fresh or canned pumpkin
  • ¼ teaspoon – salt
  • ¼ teaspoon – pumpkin pie spice
  • 1 cup – crumbled graham cracker (optional)
  • 1 teaspoon – Light whipped cream
  • 6 oz. custard cup


Wisk 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. Return milk-egg mixture to 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.   Just before serving drop a small amount of the whipped cream and sprinkle with crumbled graham cracker.


Health Magazine November 2003


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