Christmas Delight – Pumpkin Pie Pudding by Linda Grymes
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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