Pumpkin-Pie Pudding
Quoted message said:From health magazine
2 cups 2% reduced-fat milk
3/4 cup dark brown sugar
1/4 cup cornstarch
2 large eggs
1 cup canned pumpkin
1/4 teaspoon salt
1/4 teaspoon pumpkin-pie spice
Whisk milk, sugar, and cornstarch in a large saucepan; bring to a
boil. Boil 3 minutes, whisking constantly. Beat eggs with a whisk in a
large bowl. Gradually add half the hot milk mixture to the beaten
eggs. Return milk-egg mixture to pan. Cook over medium heat 3 minutes,
or until thick, whisking constantly. Remove from heat; stir in
pumpkin, salt, and pumpkin-pie spice. Spoon evenly into 6 (6-ounce)
custard cups. Let cool, and chill for about 30 minutes, or until
pudding is set.
Serving Size: 6 ounces
Yield: 6 servings
Nutrition Info
Calories: 168; Fat: 3g (Sat. Fat: 2g; Mono. Fat: 1g; Poly. Fat: 0g);
Protein: 5g; Fiber: 1g; Cholesterol: 77mg; Iron: 1mg; Sodium: 214mg;
Calcium: 134mg
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/