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Pumpkin Pie Pudding

Pumpkin Pie Pudding

Pumpkin pie pudding topped with whipped cream and crushed cookies? Yes please! This recipe just might replace pumpkin pie as your go-to holiday dessert.

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servings Makes 6 servings 6
preparation time PREP Under 15 minutes
total time TOTAL More than 1 hour

Ingredients

  • ½ cup firmly packed light brown sugar
  • 2 tablespoons cornstarch
  • 1¾ cups half-and-half
  • 1 large egg, lightly beaten
  • ¾ cup pumpkin puree
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon kosher salt
  • 2 teaspoons vanilla bean paste
  • garnish with whipped cream, crushed ginger snap cookies

Directions

  1. In heavy-duty saucepan, over medium-low heat, whisk together brown sugar, cornstarch, half-and-half and egg. Stir in pumpkin cinnamon, nutmeg and salt. Bring mixture to a boil. Boil 1 minute, stirring constantly. Remove from heat, stir in vanilla bean paste and transfer to serving dishes. Cover and refrigerate 4 hours or up to 24 hours. Top with whipped cream and crushed cookies, if desired.

RECIPE NUTRITION INFORMATION

Per Serving

Calories200

Protein3g

Carbohydrates27g

Fiber1g

Sugars20g

Fat9g

Cholesterol50mg

Sodium125mg

Saturated Fat5g

REVIEWS OF THIS RECIPE

Pumpkin Pie Pudding