Homemade Pumpkin Pudding

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Pumpkin puree

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 2 tbsp Cornstarch
  • 1 dash Nutmeg
  • 1 dash Salt
  • 6 tbsp Sugar
  • 1 tsp Vanilla

• Dairy

  • 1 3/4 cup Milk

Found on cincyshopper.com

Description

Ingredients

• 2 tbsp Cornstarch
• 6 tbsp Sugar
• 1 3/4 cup Milk
• 1 Egg
• 1/2 cup Pumpkin Puree
• 1 tsp Vanilla
• 1/2 tsp Cinnamon
• dash Salt
• dash Nutmeg

Directions

• Whisk together egg and milk in a bowl. Set aside.
• Whisk together sugar and cornstarch in a medium pan over medium heat.
• Slowly add milk egg mixture to pan, stirring constantly.
• Bring to a boil and cook for 1 minute, stirring constantly.
• Remove from heat.
• Combine remaining ingredients in a bowl and mix well.
• Gradually add pumpkin mixture to pan, whisking constantly until blended.
• Return pan to low heat and cook for 3-4 minutes until heated throughout, stirring constantly.
• Remove from heat, transfer to serving dishes and refrigerate to chill.
• Serve with a dollop of whipped cream or whipped topping.