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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.