Healthy Pumpkin Pudding Food

VALERIE'S PUMPKIN PUDDING (FOR WOLFIE)

Valerie's Pumpkin Pudding (for Wolfie) image

Provided by Valerie Bertinelli

Categories dessert

Time 25m

Yield 6 servings

Number Of Ingredients 13

Ingredients

4 cups whole milk
One 15-ounce can pumpkin puree (do not use pumpkin pie mix), about 1 1/2 cups
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 teaspoon ground ginger
1 1/4 cup sugar
1/3 cup cornstarch
1/2 teaspoon salt
5 large egg yolks
1 teaspoon vanilla extract
2 tablespoons unsalted butter
8 to 12 ginger snap cookies

Steps:

In a medium saucepan, combine three cups of the milk, the pumpkin puree, cinnamon, allspice, cloves and ginger. Whisk to combine and then set over medium-low heat and bring to a gentle simmer.
Whisk together the sugar, cornstarch and salt in a large bowl. Whisk in the egg yolks and the remaining 1 cup milk.
Whisk half of the hot milk-pumpkin mixture into the egg mixture until smooth, then gradually whisk the egg-milk-pumpkin mixture back into the saucepan. Continue to cook, now over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened, 3 to 4 minutes. Remove from the heat and stir in the vanilla and butter.
To assemble, layer the cookies and pudding mixture in a serving dish or parfait glasses. Cover the pudding with plastic wrap and refrigerate until cold (at least 2 hours).

PUMPKIN PUDDING

Pumpkin Pudding image

This recipe is from the "Eating Well" magazine, February/March 2006. This would be an excellent dish for Thanksgiving. If you love pumpkin pie...you will absolutely love this dish. Delicious!

Provided by SouthernBell2627

Categories Dessert

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups canned pumpkin
2 large eggs
1/4 cup cornstarch
1/2 cup packed light brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
2 cups milk
2/3 cup orange juice

Steps:

Beat pumpkin and eggs in a large saucepan. Combine cornstarch, brown sugar, cinnamon, ginger, nutmeg, and cardamom in a medium bowl and stir into the pumpkin mixture.
Add milk and juice.
Cook over medium heat, whisking continuously, until pudding is very thick.
Reduce heat and whisk pudding a few seconds to remove any lumps.
Divide among 8 dessert bowls.
Cover with plastic wrap and refrigerate about 2 hours.

Nutrition Facts : Calories 150.8, Fat 3.7, SaturatedFat 1.9, Cholesterol 61.4, Sodium 164.1, Carbohydrate 26.1, Fiber 1.5, Sugar 16.6, Protein 4.3

HEALTHY PUMPKIN PUDDING (SOUTH BEACH DIET)

Healthy Pumpkin Pudding (South Beach Diet) image

Sugar-free quick pumpkin pudding...south beach diet friendly. For the milk: unsweetened soy, lower fat milk, or milk/water mixture.

Provided by GoldsmithLissa

Categories Dessert

Time 10m

Yield 4 c, 6-8 serving(s)

Number Of Ingredients 6

Ingredients

16 ounces pumpkin
2 cups milk
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 (1 ounce) box sugar-free instant vanilla pudding mix

Steps:

Mix pumpkin, spices, and half the milk.
While stirring, slowly add mix and remainder of milk.
Stir until smooth.
Let sit for 30 minutes if you prefer a thicker consistency.

SKINNY PUMPKIN PIE PUDDING

Skinny Pumpkin Pie Pudding image

A creamy pumpkin pudding that is low in calories. Top with fat-free whip cream and a sprinkle of graham crackers or pumpkin seeds.

Provided by Yoly

Categories Fruits and Vegetables Vegetables Squash

Time 2h10m

Yield 4

Number Of Ingredients 4

Ingredients

1 ¾ cups skim milk
1 (3.5 ounce) package instant pumpkin pudding
½ cup pumpkin puree
½ teaspoon pumpkin pie spice

Steps:

Stir skim milk and pudding together in a bowl until smooth, about 2 minutes. Add pumpkin and pumpkin pie spice and stir until well incorporated. Pour into 4 dishes and refrigerate until set.

Nutrition Facts : Calories 137.7 calories, Carbohydrate 30.7 g, Cholesterol 2.1 mg, Fat 0.3 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 472 mg, Sugar 24.7 g

PUMPKIN PUDDING I

Pumpkin Pudding I image

A Pumpkin desert with a crumb topping. Serve it with whipped cream.

Provided by Metha

Categories Fruits and Vegetables Vegetables Squash

Time 1h10m

Yield 15

Number Of Ingredients 10

Ingredients

1 (15 ounce) can pumpkin puree
2 eggs, beaten
1 cup packed brown sugar
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground nutmeg
2 teaspoons ground cinnamon
1 (12 fluid ounce) can evaporated milk
1 (18.25 ounce) package yellow cake mix
⅓ cup butter

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, combine the pumpkin, eggs, brown sugar, salt, ginger, nutmeg, cinnamon and evaporated milk. Mix until smooth and pour into 9x13 inch baking dish.
Top the pumpkin mixture with yellow cake mix (dry), melt 1/3 cup margarine and drizzle over cake mix until covered. Bake for 30 to 35 minutes or until crust is golden brown. Allow to cool uncovered and serve.

Nutrition Facts : Calories 295.2 calories, Carbohydrate 46.5 g, Cholesterol 43.6 mg, Fat 10.8 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 4.6 g, Sodium 441.7 mg, Sugar 32.7 g

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