This smooth and creamy Pumpkin Pudding has perfect pumpkin spice flavor, and is easy to make on the stovetop. One secret ingredient takes this recipe over the top!
Whisk together the milk, egg, and cornstarch in a medium bowl and set aside.
Whisk together the eggnog, pumpkin puree, sugar, pumpkin pie spice, and salt in a medium saucepan. Cook over medium heat until the mixture is steaming and just starting to bubble around the edges. Remove from the heat.
Starting with just a couple drips, very slowly whisk 1 cup of the hot eggnog mixture into the milk/cornstarch mixture. Once 1 cup is fully incorporated, pour the milk/cornstarch mixture into the eggnog in the saucepan.
Bring up to a boil over medium-low heat, whisking constantly. The pudding will thicken as it comes up to a boil.
Remove from the heat. Immediately strain the pudding through a fine mesh sieve to remove any bites of cooked egg.
Divide it into 5 serving bowls or glasses. Cool to room temperature, and then refrigerate to chill, about 1 hour.
If desired, serve topped with whipped cream, freshly-grated nutmeg, and a cinnamon stick.
Faith's Tips
Nutritional Information: Nutrition information was calculated without the optional toppings.
Storage: Store pumpkin pudding covered in the fridge for up to 5 days.
Nutrition
Nutrition Facts
Pumpkin Pudding
Amount Per Serving (0.5 cup)
Calories 161Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 81mg27%
Sodium 186mg8%
Potassium 233mg7%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 16g18%
Protein 6g12%
Vitamin A 4071IU81%
Vitamin C 2mg2%
Calcium 149mg15%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.