Pumpkin-Vanilla Pudding

Pumpkin-Vanilla Pudding
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Kyle Dreier.
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 85

  • Total Fat 4g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 50mg
  • Sodium 30mg
  • Total Carbohydrate 9g
    • Dietary Fiber 1g
    • Total Sugars 5g
  • Protein 3g
  • Potassium 170mg
  • Phosphorus 90mg

Choices/Exchanges: 1 Fat



  • low-calorie sugar substitute
    1/4 cup
  • Cornstarch
    2 tbsp
  • 1% milk
    1 3/4 cup
  • eggs
  • canned pumpkin
    8 oz
  • ground cinnamon
    1 tsp
  • ground cloves
    1/4 tsp
  • ground ginger
    1/4 tsp
  • ground nutmeg
    1/8 tsp
  • vanilla bean
  • pecans
    1/4 cup
  • whipped topping


  1. In a 3-quart saucepan, whisk together the sweetener and the corn starch.

  2. In a small bowl, whisk together the milk and egg yolks. Over medium heat, slowly whisk the egg mixture into the sweetener mixture. Bring to boiling, continuing to whisk the mixture until it thickens, about 3 to 5 minutes.

  3. Add the pumpkin, cinnamon, cloves, ginger, and nutmeg. Mix well and cook on low heat for 3 minutes. Add the vanilla bean seeds and cook 1 minute more.

  4. Remove the saucepan from the stove. Place the pudding in a bowl and cover with plastic wrap. Refrigerate for 1 hour before serving. To serve, spoon the pudding into individual dishes, top each dish with 1/2 Tbsp pecans, and dust with cinnamon. If desired, dollop with whipped topping.

  • Recommended

    Neutral on this. Easy to make. Kind of bland.