Guilt Free Pumpkin Pudding Recipes

PUMPKIN PUDDING FROM SCRATCH

Steps:

• In a medium saucepan, whisk together 2 cups of the milk, the pumpkin puree (15 oz.), and the pumpkin pie spice mix (2 teaspoons). Heat on medium-low, whisking occasionally, until it begins to bubble gently.
• Meanwhile, in a medium bowl, whisk together the sugar (1 cup), cornstarch (1/4 cup), salt (1/4 teaspoon. Gradually add the remaining 1 cup of milk while whisking, making sure to smooth out any lumps of cornstarch before adding more. Add the egg yolks (4) and whisk to combine until everything is very smooth.
• Using a ladle, transfer about half of the hot pumpkin mixture to the sugar and egg mixture, gradually, whisking continuously. Continue whisking until it's a smooth mixture. Then, gradually transfer the mixture back into the saucepan, whisking continuously.
• Continue to cook over medium heat, whisking continuously, until it starts to bubble. Continue to cook and whisk constantly (it's a workout!) until the mixture has thickened (about 3-4 minutes). Remove the pan from heat and add the vanilla extract (1 teaspoon) and salted butter (2 tablespoons) and whisk/stir to combine until butter has melted.
• Transfer the pudding to individual serving dishes or a small-medium bowl. Press plastic wrap on the top to prevent a skin from forming, and refrigerate until cool (about 2 hours). Serve garnished with crumbled gingersnap cookies and whipped cream, if desired.

PUMPKIN PUDDING II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
• Blend together the sugar, eggs, evaporated milk, pumpkin, cinnamon, salt, clove and pie spice. Pour into baking dish.
• Spread dry cake mix over pumpkin mixture. Sprinkle with cinnamon, margarine and chopped nuts.
• Bake for 60 minutes or until knife inserted comes out clean. Serve with whipped cream if desired.

PUMPKIN CUSTARD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter 6 custard cups or ramekins.
• Mix eggs, egg yolks, and flour together in a bowl until smooth. Whisk pumpkin puree, half-and-half, milk, sugar, salt, vanilla extract, cinnamon, nutmeg, and ginger into egg mixture until smooth; spoon into prepared custard cups.
• Arrange custard cups onto a large baking pan. Pour enough water around the custard cups to fill pan halfway.
• Bake in the preheated oven until custards are set in the middle, about 40 minutes. Serve at room temperature or chilled.

FAT FREE PUMPKIN PUDDING

Steps:

• Mix the water and pudding mix together until there are no more lumps.
• Bring to a slow boil in a saucepan.
• Stir frequently.
• Remove from heat and fold in pumpkin and spices.
• Pour into 8 small serving cups.
• Refrigerate 2 hours until firm.
• Top with fat free whipped topping to serve.
• I tried something a little new based on some suggestions in the comments. This year I used butterscotch pudding (fat free, sugar free instant) and did half water and half light eggnog! Whipped those together REALLY well before folding in the pumpkin. It added about 16 calories a serving, but was WAY creamier and just delicious!

SUGAR FREE PUMPKIN CUSTARD

Steps:

• Put pumpkin and evaporated milk in mixing bowl.
• Break an egg and egg white into the mixture.
• With mixer or wooden spoon, beat mixture until smooth.
• Add the cinnamon.
• Mix well.
• Pour into custard cups.
• Place water inside casserole pan and put custard cups inches.
• Bake 15 minutes at 425°F.
• Lower temperature to 350°F and bake for another 40 to 45 minutes or until knife inserted comes out clean.