Easy As It Can Be Light Pumpkin Pie Pudding
Indulge in the warm, cozy flavors of fall with this quick and wholesome recipe for *Easy As It Can Be Light Pumpkin Pie Pudding*. Perfectly spiced with cinnamon, nutmeg, and ginger, this silky-smooth dessert captures the essence of classic pumpkin pie in a lighter, simpler form. Made with canned pumpkin puree, low-fat or non-dairy milk, and sweetened naturally with maple syrup, this pudding is a guilt-free treat that comes together in just 15 minutes. A touch of cornstarch creates a creamy, luscious texture without the need for heavy cream, making it a great option for anyone seeking a healthier dessert. Serve it warm or chilled, topped with a dollop of whipped cream or coconut cream, and a sprinkle of crushed graham crackers or granola for added crunch. Whether it’s a weeknight indulgence or a last-minute party dessert, this easy pumpkin pudding is sure to become your seasonal favorite!
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Recipe Information
Ingredients
- 1 cup Canned pumpkin puree (not pumpkin pie filling)
- 1 cup Milk (low-fat or non-dairy option)
- 2 tablespoons Maple syrup (or honey)
- 2 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
- Whipped cream or whipped coconut cream (optional, for topping)
- Crushed graham crackers or granola (optional, for garnish)
Instructions
In a medium saucepan, whisk together the canned pumpkin puree, milk, and maple syrup until well combined.
In a small bowl, dissolve the cornstarch in 2 tablespoons of cold water to create a slurry. Make sure there are no lumps.
Add the cornstarch slurry to the pumpkin mixture in the saucepan and stir to combine.
Place the saucepan over medium heat and stir constantly with a whisk or spatula to prevent scorching.
Once the mixture starts to thicken (about 5-7 minutes), reduce the heat to low.
Stir in the vanilla extract, ground cinnamon, nutmeg, ginger, and salt. Continue cooking for another 1-2 minutes until fully blended and smooth.
Remove the saucepan from heat and allow the pudding to cool for a few minutes.
Divide the pudding evenly into 4 small serving bowls or ramekins. Let them sit at room temperature for 10 minutes.
Optionally, refrigerate the puddings for 1-2 hours to allow them to set further and chill before serving.
Top with a dollop of whipped cream or whipped coconut cream, and sprinkle with crushed graham crackers or granola if desired. Serve and enjoy!
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 877 mg | 38% | |
| Total Carbohydrate | 103.6 g | 38% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 53.8 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 446 mg | 34% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1009 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
