This week #SundaySupper is bringing you lightened up dishes to help lighten up the indulgences that seem to go along with holiday celebrations! My contribution to this event is a recipe for Pumpkin Pie Pudding. Pumpkin Pie flavor, without the added fat and carbs of a pie crust!

Pumpkin Pie Pudding

Thank you to Kathia of Basic N Delicious for hosting this week’s #SundaySupper event!

This pudding was totally amazing and literally tasted like pumpkin pie filling!  As a matter of fact, Grumpy’s words as he ate the pudding was “this tastes just like pumpkin pie”.  Mission accomplished!
Pumpkin Pie Pudding
We enjoyed this so much and it is so elegant that it really is a great addition to your holiday table.  I found some pumpkin spice brittle at Trader Joes and used that to top the whipped topping.  If you can find the brittle, you can always candy a few walnuts to top the pudding with.  I hope you will give it a try.  I’m sure you will love it as much as we did!
Be sure to check out the links to all the other Sunday Supper lightened up recipes just below the recipe!
Pumpkin Pie Pudding #SundaySupper
Author: Grumpy’s Honeybunch
Serves: 4 servings
Ingredients
  • 1/4 cup plus 2 tablespoons sugar, divided
  • 2 tablespoons cornstarch
  • 1-3/4 cups unsweetened almond milk
  • 1 large egg
  • 1/2 cup canned unsweetened pumpkin
  • 1/8 teaspoon super strength pumpkin flavor extract (or use 1 teaspoon vanilla)
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup heavy whipping cream
  • 1/4 cup pumpkin spice brittle, broken into small bite-sized pieces
Instructions
  1. Combine 1/4 cup sugar and 2 tablespoons of cornstarch in heavy bottomed saucepan over medium heat. Whisk egg and milk together. Gradually add milk mixture to sugar mixture and bring to a boil, stirring constantly. Cook for 1 minute while continuing to stir.
  2. Combine pumpkin, pumpkin flavor extract, cinnamon, salt, and nutmeg. Slowly add pumpkin mixture to milk mixture, whisking constantly. Cook over low heat, continuing to stir for 3 minutes. Do not boil.
  3. Divide pudding evenly between 4 pudding dessert dishes. Cover surface of pudding with plastic wrap to prevent pudding from forming a skin. Chill.
  4. When ready to serve, place cream in a bowl with 2 tablespoons of sugar. Beat with a mixer until stiff peaks form. Top each serving with 2 tablespoons whipped topping and pumpkin brittle pieces.

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