Pumpkin Pudding with Cinnamon Yogurt - Cook For Your Life- anti-cancer recipes

Pumpkin Pudding with Cinnamon Yogurt

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

If you are feeling tired from treatment and need a comforting yet tasty treat, this is just what the doctor ordered. This Pumpkin Pudding with Cinnamon Yogurt is simple, nutritious, and easy to make...


  • 2 ½ tablespoons all purpose flour
  • ¼  teaspoon salt
  • ¼  cup sugar
  • ½  cup non-fat milk
  • ½ cup whole milk
  • 1 egg yolk
  • ¾  cup pumpkin puree  (see Ann’s Tips)
  • ¼  cup Greek yogurt
  • 1 teaspoon honey
  • ¼  teaspoon ground cinnamon

Nutrition Facts


148 cals


4 g

Saturated Fat

2 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

1 g


25 g


19 g


2 g


5 g


184 mg


  1. In a double broiler, combine flour, salt, sugar and milk. Stir constantly with wire whisk until it has thickened. Cook for 10 more minutes, stirring occasionally. Add egg yolk. Stir to blend and cook for 1 minute more.
  2. Remove the pan from heat and add the pumpkin. Mix until well blended.  Let cool. Refrigerate until pudding has set, about 1 hour.

Chef Tips

Bag and freeze any leftover pumpkin puree to use for another yummy dish.

Reserve the egg whites in the fridge for omelets or cookies.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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