Home > Recipes > Dessert > Pumpkin Pudding With Cinnamon Yogurt

Pumpkin Pudding With Cinnamon Yogurt

Name: Pumpkin Pudding With Cinnamon Yogurt
Prep time: 15

(6 votes, average: 4.50 out of 5)

15 min prep

4 servings

Carrot Icon for Number of Ingredients Size

10 ingredients

If you’re feeling tired from treatment and need a comforting, tasty treat, this will hit the spot. This pudding is simple, nutritious, and easy to make and eat. You can also use the sweet...

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 Chef Tips)
¼ cup Greek yogurt
1 teaspoon honey
¼ teaspoon ground cinnamon

Missing an Ingredient?

Visit our ingredient substitution guide.

Nutrition Facts

Calories

148 cals

Fat

4 g

Saturated Fat

2 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

1 g

Carbohydrates

25 g

Sugar

19 g

Fiber

2 g

Protein

5 g

Sodium

184 mg

Directions

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.
Remove the pan from heat and add the pumpkin puree. Mix until well blended. Let cool. Refrigerate until pudding has set, about 1 hour.
Combine Greek yogurt, honey, and cinnamon for the topping. Chill until ready.

Chef Tips

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

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

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.