Wednesday, 18 December 2013

Pumpkin Pie Pudding: Light 'Wintery' Dessert

Thinking pie? This recipe is a healthier and faster alternative if you are running out of time or just want to cut down a bit on those winter calories that keep creeping up the menu in these cold and festive months.

Try it out and let us know how you like this pick.


- 1/2 cup sugar (divided)
- 2 tablespoons cornstarch
- 1 3/4 low fat milk (1%)
- 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
- cooking spray
- 1/4 cup chopped walnuts
- dash of salt
- 1/4 cup heavy whipping cream


1- Place 6 tablespoons sugar and 2 tablespoons cornstarch in a saucepan with the heat turned on medium. Mix milk and egg whisking well. Then add the milk mixture to the sugar mixture gradually, and bring to boil cooking for 1 minutes then remove it from heat.

2- Mix the pumpkin, vanilla, cinnamon, salt, and nutmeg. in a bowl stirring well. Now add this pumpkin mixture to the milk mixture slowly without stopping whisking. Then place the saucepan again over heat but on low and cook for 3 minutes or until heated well. Keep stirring. Do not boil. Divide this pudding mixture equally on 4 dessert bowls. Cover each with plastic wrap and place them in fridge.

3- Line a baking pan/sheet with silver foil, and spray it with oil. In a small nonstick pan, put remaining 2 tablespoons sugar, walnuts, and a dash of salt. Cook them on low heat until sugar dissolves and is golden, about 3 minutes. Stir all through to coat the walnuts. Place them on the silver foil sheet you prepared and let cool completely. Then chop the walnuts coarsely.

4- Put cream in a bowl. beat on high speed with a mixer until peaks form. Top each pudding bowl with 2 tablespoons of whipped cream and 1 tablespoon of walnuts.


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