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The key to making this healthy, smooth pudding is constant slow whisking. A staff favorite, this recipe is one you'll want to pin for an easy make-ahead dessert.

Source: EatingWell Magazine, September/October 2017


Recipe Summary

2 hrs
30 mins




Instructions Checklist
  • To prepare pudding: Whisk brown sugar, cornstarch, pumpkin pie spice, cardamom, salt and pepper in a large saucepan. Whisk in milk and cream. Cook over medium-high heat, whisking slowly, until steaming but not boiling. Remove from heat.

  • Whisk eggs in a large bowl. Slowly whisk in 1 cup of the hot milk mixture. Then whisk the egg mixture back into the pan. Cook over medium heat, whisking slowly, until steaming and just starting to bubble. Then cook, whisking, until thickened and bubbling, 2 to 3 minutes more. Remove from heat. Whisk in pumpkin puree until thoroughly combined.

  • Divide the pudding among ten 6-ounce dessert dishes. Let cool 30 minutes. Place on a baking sheet and cover with plastic wrap. Refrigerate until cold, at least 1 hour and up to 3 days.

  • To prepare topping: Just before serving, beat cream with cinnamon and ginger in a medium bowl until soft peaks form. Serve the puddings topped with whipped cream and crumbled gingersnaps, if desired.


To make ahead: Refrigerate for up to 3 days. Top with whipped cream (Step 4) just before serving.

Equipment: Ten 6-ounce dessert dishes

Nutrition Facts

1/2 cup
232 calories; protein 5g; carbohydrates 26.8g; dietary fiber 1.4g; sugars 21.1g; fat 12.3g; saturated fat 7.2g; cholesterol 89mg; vitamin a iu 7151.9IU; vitamin c 2mg; folate 16.4mcg; calcium 122mg; iron 1.1mg; magnesium 22mg; potassium 239.3mg; sodium 177.6mg; added sugar 16g.

1 other carbohydrate, 1/2 whole milk, 1/2 medium fat protein, 1 1/2 fat