Pumpkin Pie Pudding


  • 6 tbsp. sugar
  • 2 tbsp. cornstarch
  • 1 3/4 nonfat milk
  • 2 egg whites
  • 1/2 cup unsweetened canned pumpkin
  • 1 tsp. vanilla
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. salt
  • 1/8 tsp. ground nutmeg
  • Fat free whipped topping
  • 1/2 Graham cracker per serving (optional)


Combine sugar, cornstarch in a sauce pan over medium heat.

Then combine milk and egg in a bowl with a whisk. Gradually add milk mixture to sugar mixture, stirring constantly. Bring to a boil for about 1 minute stirring constantly. Remove from heat.

Now combine pumpkin, vanilla, salt, cinnamon, and nutmeg in a bowl.

Slowly add pumpkin mixture to milk mixture, whisking constantly. Place pan over low heat and cook for 3 minutes, stirring constantly. Divide mixture evenly to four dessert bowls. Cover and chill for at least one hour.

Top each with 2 tbsp. of whipped topping and 1/2 crumbled Graham cracker right before serving. Enjoy!

Yield: 4 servings

Nutrition information

(for 4 servings)
Calories: 159
Fat: 0 g
Total carbohydrate: 14 g
Fiber: 2 g
Protein: 6 g
Sodium: 145 g
Vitamin A: 20%
Calcium: 20%