I love pudding. It’s one of my favorite treats. Back when I read the Hungry Girl emails I was a big fan of those sugar-free pudding cups (we’re talking ten years ago). Every once in a while when I’m at the grocery store I’ll eye them up but then, like Fat Amy, I say, “hmmm better not”. Speaking of accents (and this has nothing to do with pudding, I know), my husband and I are in this new phase where when we read a book to one of our kids in the other’s presence, we read in an accent. Turns out it’s really hard to speak in an accent. It’s HILARIOUS. I do a mean southern that I believe I’ve pulled from the movie The Help. I call the kids “chiiiile”.
Ok so this pumpkin spice pudding has all pronounceable ingredients whereas those sugar-free pudding cups SO do not. It came together quickly and is as seasonal as a pumpkin roll or cake but a FRACTION of the work. Look around for “outside the box” ideas to serve these. Maybe little mason jars? Miss-matched tea cups? This will double easily so if you’re serving eight, it’s just a little easy math and a bigger saucepan.
Pumpkin Spice Pudding
1/2 c. sugar
2 tbsp. cornstarch
pinch kosher salt
1 1/2 tsp. pumpkin pie spice
2 c. milk, divided
1 large egg
2 tsp. vanilla
1 tbsp. unsalted butter
1/2 c. pumpkin puree
Graham crackers, for serving
1. In a small mixing bowl, whisk sugar, corn starch, salt and pumpkin pie spice until combined. Add 1 c. of the milk and the egg. Whisk well.
2. Heat the second cup of milk in a sauce pan over medium heat. Once it comes to a simmer, remove the heat.
3. Add the egg mixture in a steady stream, whisking constantly.
4. Add back the heat on medium low. Whisk for about five to seven minutes until mixture thickens (whisk constantly, scraping the bottom of the pan).
5. Remove from heat and add vanilla, butter and pumpkin. Whisk to combine.
6. Pour mixture into four small bowls or glass cups. Cover with plastic and refrigerate for two hours or until set.
7. Serve with crumbled graham crackers or whipped cream.