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    Thanksgiving: Pumpkin Pie Pudding

    Source of Recipe

    Accenthealth

    List of Ingredients

    2 cups 2% reduced-fat milk
    ¾ cup dark brown sugar
    ¼ cup cornstarch
    2 large eggs
    1 cup canned pumpkin
    ¼ teaspoon salt
    ¼ teaspoon pumpkin pie spice

    Recipe

    Combine the milk, the brown sugar, and the cornstarch in a large saucepan and bring it to a boil, stirring with a whisk.
    Boil for 3 minutes, whisking constantly.
    Beat the eggs with a whisk in a large bowl.
    Gradually add half of the hot milk mixture to those beaten eggs, stirring constantly.
    Return the milk mixture to the pan and cook it over medium heat for 3 minutes or until it's thick, stirring constantly. Remove it from the heat.
    Stir in the pumpkin, the salt, and the pumpkin pie spice.
    Spoon evenly into 6 six-ounce custard cups, let it cool, and chill it until set.


 

 

 


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