Pumpkin Pie Pudding

6 Tbsp sugar or sugar substitute

2 Tbsp cornstarch

1¾ cups skim milk

1 large egg

½ cup canned unsweetened pumpkin

1 tsp vanilla extract

½ tsp ground cinnamon

1/8 tsp salt

1/8 tsp ground nutmeg

¼ cup chopped walnuts, optional

1 cup light Cool Whip, optional

Combine sugar and cornstarch in a medium saucepan over medium heat. Combine milk and egg, stirring well with a whisk. Gradually add milk mixture to sugar mixture, stirring constantly, and bring to boil. Cook for 1 minute, stirring constantly. Remove from heat. Combine pumpkin and the next 4 ingredients in a bowl, stirring well. Slowly add pumpkin mixture to milk mixture, whisking constantly. Place pan over low heat, and cook for 3 minutes, or until thoroughly heated (do not boil). Divide pudding evenly among 4 dessert bowls, and cover surface of pudding with plastic wrap and chill. Right before serving add chopped walnuts and Cool-Whip. Enjoy!