Pumpkin Pie

Serves: Four

Time: 35 minutes

This Pumpkin Pie will satisfy your sweet tooth without the guilt. It’s both scrumptious and healthy and the good news is, it’s simple to make.


  • 1/2 cup sugar, divided
  • 2 tablespoons cornflour
  • 1 3/4 cups low-fat milk
  • 1 large egg
  • 1 /2 cup canned unsweeten pumpkin
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • Cooking spray
  • 1/4 cup chopped walnuts
  • Pinch of salt 
  • 1/4 cup heavy whipping cream



Combine six tablespoons sugar and two tablespoons cornflour in a medium saucepan over medium heat. Combine milk and egg, stirring well with a whisk. Gradually add milk mixture to sugar mixture, stirring constantly, and bring to a boil. Cook for one minute, stirring constantly. Remove from heat.

Combine pumpkin, vanilla extract, cinnamon, salt and nutmeg in a bowl, stirring well. Slowly add pumpkin mixture to milk mixture, whisking constantly. Place pan over low heat, and cook for three minutes or until thoroughly heated, stirring constantly. Divide pudding evenly among four dessert bowls, and cover surface of pudding with plastic wrap. Chill.

Line a baking sheet with foil, and coat foil with cooking spray. Place the remaining 2 tablespoons sugar, walnuts, and a pinch of salt in a small non-stick pan; cook over low heat until sugar dissolves and is golden , stirring frequently to coat nuts. Transfer mixture to prepared baking sheet, and cool completely. Coarsely chop nuts.

Place cream in a bowl. Beat with a mixer at high speed until stiff peaks form. Top each serving with 2 tablespoons whipped cream and about 1 tablespoon nuts.

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