Servings: 5

Weight Watcher Smart Points: 9

Preparation Time: 5 Minutes

Cooking Time: 10 Minutes

Ready In: 15 Minutes


  • ¼ C cornstarch
  • 2 large eggs
  • ½ C honey
  • 1½ C whole milk(+ ¼ C extra if desired)
  • 1 tsp pumpkin pie spice
  • 1¾C pumpkin puree
  • pinch sea salt


  1. In a saucepan combine the pumpkin puree with the honey over medium low heat and whisk until the honey has melted enough and the two are completely combined.Make sure the mixture is not too hot and add in the eggs
  2. Mix the cornstarch with a small amount of milk until there are no lumps then add the cornstarch mixture along with the spice, the rest of the milk and a pinch of salt to the pot.Whisk together and cook over medium heat just until thickened and just starting to boil
  3. When thick, remove from the heat and pour the pudding into individual ramekins
  4. Pudding will thicken more as it cools.Let cool slightly before covering with plastic wrap and refrigerating until ready to serve.To serve top with a sprinkle more pumpkin pie spice if desired and a dollop of sweetened whipped cream.

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