Pumpkin Pie Pudding

If you try no other recipes from this blog, at least try this one.  It was SO good.  The recipes comes from Cooking Light Magazine with just a few changes.  It is silky and smooth with a great pumpkin pie taste without too much spice.  Thomas says we should put it in a pie crust and it would be the perfect pumpkin pie.
The candied nuts and whipped cream are garnishes, but really brought it all together; don’t leave them off!
Pumpkin Pie Pudding
Cooking Light Magazine

Pumpkin Pie Pudding

  • Author: Melissa Griffiths - Bless This Mess


  • 1/2 cup sugar, divided
  • 2 T. cornstarch
  • 1 3/4 c. 1 % milk (this is cooking light… I did 1 cup whole milk and 3/4 c. whipping cream instead, don’t fear the fat people!)
  • 1 large egg
  • 1/2 c. canned unsweetened pumpkin
  • 1 t. vanilla
  • 1/2 t. cinnamon
  • 1/8 t. ground nutmeg
  • 1/8 t. salt
  • 1/4 c. chopped walnuts
  • dash salt
  • 1/4 c. heavy whipping cream


  1. Combine 6 T. sugar and 2 T. cornstarch in a medium saucepan.  Place pan over medium heat.  Gradually whisk in the milk and egg and combine well.  Stirring constantly bring to a boil, cook 1 minutes, remove from heat.
  2. Combine pumpkin, vanilla, spices, and salt in a separate bowl and gradually add to the milk mixture whisking constantly.  Place the pudding over low heat and cook for 3 minutes until throughly heated, but do not let boil.  Divide pudding into 4 serving cups, cover with plastic wrap and refrigerate until chilled.
  3. Place remaining 2 T. of sugar, dash of salt, and nuts in a small skillet over low to medium low heat.  Cook until sugar dissolves and is golden (about 3 minutes), stirring frequently to coat the nuts.  Transfer to lightly greased wax paper and cool completely.
  4. Place cream in a bowl and beat with mixer at high speed until stiff peaks form.
  5. Serve pudding when chilled with nuts and whipped cream on top.

Nutrition Information: YIELD: 6
Amount Per Serving: Calories: 183.5 Fat: 8.2g Cholesterol: 43.8mg Sodium: 93.7mg Carbohydrates: 24.1g Sugars: 21.3g Protein: 4.4g Vitamin A: 225.5µg Vitamin C: 1mg
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They shouldn’t curdle at the medium temperate… if you bring it to a boil too fast or add the eggs to hot milk they will get nasty. But no, I’ve never had that happen.

Rob and Marseille

do you have a problem w/the eggs curdling/becoming scrambled eggs when you boil them for 1 minute?

Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.