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!
Thank you to Kathia of Basic N Delicious for hosting this week’s #SundaySupper event!
- ¼ cup plus 2 tablespoons sugar, divided
- 2 tablespoons cornstarch
- 1-3/4 cups unsweetened almond milk
- 1 large egg
- ½ cup canned unsweetened pumpkin
- ⅛ teaspoon super strength pumpkin flavor extract (or use 1 teaspoon vanilla)
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- ⅛ teaspoon ground nutmeg
- ¼ cup heavy whipping cream
- ¼ cup pumpkin spice brittle, broken into small bite-sized pieces
- Combine ¼ 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.
- 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.
- Divide pudding evenly between 4 pudding dessert dishes. Cover surface of pudding with plastic wrap to prevent pudding from forming a skin. Chill.
- 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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- Lightened Oat Flax Chocolate Chip Pumpkin Blondie #GlutenFree by Sue’s Nutrition Buzz
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