by Annie Salsberg January 03, 2019

As fall weather turns colder, pumpkin pie pudding makes for a cozy dessert. It’s a great addition to holiday meals as it packs a big nutrition bang! And, it is also a great dish for your kids to help out with. This seasonal take on a traditional favorite gets a boost of nutrition thanks to KABRITA’s non-GMO Whole Goat Milk Powder. It is high in protein and calcium, which helps to keep the immune system strong, and bones and muscles healthy.

  • ½ cup canned unsweetened pumpkin purée
  • 2 cups water
  • 6 tbsp KABRITA non-GMO Whole Goat Milk Powder
  • ¼ cup honey
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground ginger
  • ⅛ ground allspice
  1. In a saucepan, mix together water, KABRITA non-GMO Whole Goat Milk Powder, egg, and honey.
  2. Bring the milk mixture to a boil while whisking constantly. Cook for 1-2 minutes and then remove from heat.
  3. In a bowl, combine pumpkin purée with all remaining ingredients, and whisk well until blended.
  4. Slowly add the pumpkin purée mixture to the milk mixture, whisking constantly, and place over low heat.
  5. Cook, stirring constantly, for 3 to 4 minutes.
  6. Divide the pudding evenly among dessert bowls and chill until pudding is set, 1 to 2 hours.
Nutritionals Per Serving:
  • Yields 4 Serving
  • Calories: 169
  • Fat:5.7g
  • Cholesterol: 56.5mg
  • Sodium: 54mg
  • Carbohydrates: 25g
  • Protein: 5.3g
  • Calcium: 20%
Annie Salsberg
Annie Salsberg

Leave a comment

Comments will be approved before showing up.