Recipe Archives->Desserts Pudding->Pumpkin 02

Pumpkin-Pie Pudding

2 cups 2% reduced-fat 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. 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.

Printable version: pumpkin02.txt.