1/2 cup of Xylitol or Whey Low, divided
2 tablespoons cornstarch
1 3/4 cup of low-fat milk
1 large egg
1 15 oz. can of unsweetened pumpkin puree
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/8 tsp. salt
1/8 tsp. ground nutmeg
Pinch of salt
1 cup of whipping cream
Mix 6 tablespoons Xylitol and 2 tablespoons cornstarch in a pan over medium heat. Combine milk and egg, stir well with a whisk. Gradually add milk and egg mixture to the sugar in pan, stirring constantly, and bring to a slight boil. Cook for 1 minute, stirring constantly. Remove from the heat.
Combine pumpkin, vanilla, cinnamon, salt and nutmeg in a bowl. Slowly add the pumpkin mixture to the milk mixture to temper it first, whisk constantly. Place pan over low heat and cook for 3 minutes or until thoroughly heated, do not boil. Pour evenly into 4 dessert bowls and cover each pudding with plastic wrap as to not have a film form on the surface. Chill.
In a non-stick pan, spray with cooking spray and place over medium heat. Add 2 tablespoons of Xylitol, dash of salt and walnuts. Cook until sugar dissolves and coats walnuts. Place candied walnuts on a piece of parchment paper or a baking sheet to cool and harden.
Place heavy whipping cream in a bowl. Beat with a mixer at high speed or whisk until stiff peaks form. Top each serving with 2 tablespoons whipped cream, freshly grated nutmeg and 1 tablespoon of "candied" walnuts.
Makes 4 servings.