Since this is the season for everything cinnamon and pumpkin this is a super easy and low fat pudding. It is best eaten warm (I think). I ate some right out of the saucepan…. You can use whole milk for a full fat pudding and add more brown sugar if you want more sweetness. Super easy! It is also a great way to use up leftover canned pumpkin! This recipe was inspired by Health.com. 

Ingredients

• 2 cups 2% reduced-fat milk  (or evaporated or whole milk)
• 3/4 cup dark brown sugar
• 1/4 cup cornstarch
• 2 large eggs
• 1 cup canned pumpkin
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/8 teaspoon nutmeg
• 1 teaspoon vanilla

Preparation

Whisk milk, sugar, and cornstarch in a large saucepan; bring to a boil. Boil 3 minutes, whisking constantly. Beat eggs with a whisk in a large bowl. Gradually add half the hot milk mixture to the beaten eggs. Return milk-egg mixture to pan. Cook over medium heat 3 minutes, or until thick, whisking constantly. Remove from heat; stir in pumpkin, salt, and pumpkin-pie spice. Spoon evenly into 4  dishes. Let cool, and chill for about 30 minutes, or until pudding is set.