Pumpkin Pie Pudding

All the flavors of Pumpkin Pie, in pudding form!

Serves: 4

Directions

1. Combine 6 tablespoons sugar and 2 tablespoons cornstarch in a medium saucepan over medium heat. Combine milk and egg, stirring well with a whisk. Gradually add milk mixture to sugar mixture, stirring constantly, and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat.

2. Combine pumpkin and the next 4 ingredients (through ground nutmeg) in a bowl, stirring well. Slowly add pumpkin mixture to milk mixture, whisking constantly. Place pan over low heat, and cook for 3 minutes or until thoroughly heated, stirring constantly (do not boil). Divide pudding evenly among 4 dessert bowls, and cover surface of pudding with plastic wrap. Chill.

3. Line a baking sheet with foil, and coat foil with cooking spray. Place the remaining 2 tablespoons sugar, walnuts, and a dash of salt in a small nonstick skillet; cook over low heat until sugar dissolves and is golden (about 3 minutes), stirring frequently to coat nuts. Transfer mixture to prepared baking sheet, and cool completely. Coarsely chop nuts.

4. Place cream in a bowl. Beat with a mixer at high speed until stiff peaks form. Top each serving with 2 tablespoons whipped cream and about 1 tablespoon nuts.

Ingredients

• 1/2 cup(s) sugar

• 2 tablespoon(s) cornstarch

• 1 3/4 cup(s) milk, lowfat, 1%

• 1 large egg

• 1/2 cup(s) pumpkin, canned

• 1 teaspoon(s) vanilla

• 1/2 teaspoon(s) cinnamon

• 1/8 teaspoon(s) salt

• 1/8 teaspoon(s) nutmeg, fresh

• cooking spray

• 1/4 cup(s) walnut pieces

• pinch(es) salt

• 1/4 cup(s) heavy cream