A delicious fall dessert without any sugar and just a minimum of ingredients

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Name: Pumpkin Pudding with Honey
Prep time: 20 min
Cook time: 3 h 40 min
Total time: 4 h
Yield: 4
Cuisine: American
Ingredients: 1 15 oz can Pumpkin puree; 1/3 Cup Honey; 1/4 Cup Whole milk; 1/4 Cup Cornstarch; 2 Eggs large; 1-1/4 Cups Whole milk Can add more for consistency; 1/4 teaspoon Cinnamon; 1/4 teaspoon Ground cloves; 1/4 Teaspoon Allspice ground; 1/4 teaspoon Ginger ground; 1 Pinch Salt; 1 Cup Heavy whipping cream; 1 Drop Vanilla extract

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INGREDIENTS

1 15 oz can Pumpkin puree
1/3 Cup Honey
1/4 Cup Whole milk
1/4 Cup Cornstarch
2 Eggs large
1-1/4 Cups Whole milk ; Can add more for consistency
1/4 teaspoon Cinnamon
1/4 teaspoon Ground cloves
1/4 Teaspoon Allspice ground
1/4 teaspoon Ginger ground
1 Pinch Salt
1 Cup Heavy whipping cream
1 Drop Vanilla extract

INSTRUCTIONS

Heat pumpkin and honey together in a pan just enough for them to thoroughly mix. Let cool.

Dissolve cornstarch into 1/4 cup milk, blend thoroughly and set aside.

Mix eggs in a cup. When the pumpkin is just body temperature add eggs. Then add all milk including milk with cornstarch. Add spices and salt.

Whisk while cooking over medium heat until it starts to thicken and boil.

Pour into individual ramekins. (Margarita glasses look very festive.) Pudding thickens much more as it cools.

Let it cool a bit, then cover with plastic wrap right on the surface so a skin doesn’t form.

Refrigerate at least 4 hours.

Add drops of vanilla and any sweetener to whipping cream, beat to soft peaks, and cover top of puddings with generous layer of the vanilla whipping cream.

Delicioso!

NOTES

Be sure to fully mix and cook the cornstarch in the milk so it isn’t grainy.

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Pumpkin Pudding with Honey

1 15 oz can Pumpkin puree
1/3 Cup Honey
1/4 Cup Whole milk
1/4 Cup Cornstarch
2 Eggs large
1-1/4 Cups Whole milk Can add more for consistency
1/4 teaspoon Cinnamon
1/4 teaspoon Ground cloves
1/4 Teaspoon Allspice ground
1/4 teaspoon Ginger ground
1 Pinch Salt
1 Cup Heavy whipping cream
1 Drop Vanilla extract

Heat pumpkin and honey together in a pan just enough for them to thoroughly mix. Let cool. 
Dissolve cornstarch into 1/4 cup milk, blend thoroughly and set aside. 
Mix eggs in a cup. When the pumpkin is just body temperature add eggs. Then add all milk including milk with cornstarch. Add spices and salt. 
Whisk while cooking over medium heat until it starts to thicken and boil. 
Pour into individual ramekins. (Margarita glasses look very festive.) Pudding thickens much more as it cools.
Let it cool a bit, then cover with plastic wrap right on the surface so a skin doesn’t form. 
Refrigerate at least 4 hours. 
Add drops of vanilla and any sweetener to whipping cream, beat to soft peaks, and cover top of puddings with generous layer of the vanilla whipping cream. 
Delicioso!

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Nutrition

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Serving Size: 1 Serving (51g)
Recipe Makes: 4 Servings

Calories: 164
Calories from Fat: 101 (62%)

Amt Per Serving		% DV

	Total Fat 11.2g	15 %
	Saturated Fat 7g	35 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 0.4g
Cholesterol 41.3mg		13 %
Sodium 13.4mg		0 %
Potassium 35.9mg		1 %
Total Carbohydrate 16.5g		5 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 16.3g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 164

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