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- Nonstick cooking spray
- 1 cup canned pumpkin
- 1/2 cup milk
- 1/3 cup packed brown sugar
- 2 egg whites, lightly beaten
- 1/2 teaspoon pumpkin pie spice
- 2 tablespoons quick-cooking rolled oats
- 1 tablespoon toasted pumpkin seeds or coarsely chopped pecans or pistachios
- 2 teaspoons packed brown sugar
- 1 teaspoon butter, softened
- Toasted pumpkin seeds (optional)
1. Preheat oven to 350 degrees F. Lightly coat four 6-ounce ramekins or custard cups with cooking spray. Place ramekins in a 2-quart square baking dish; set aside. In a medium bowl stir together pumpkin, milk, the 1/3 cup brown sugar, the egg whites, and pumpkin pie spice. Divide pumpkin mixture among ramekins.
2. In a small bowl combine oats, the 1 tablespoon pumpkin seeds, the 2 teaspoons brown sugar, and the butter, stirring with a fork until crumbly. Sprinkle oat mixture evenly over pumpkin mixture.
3. Place baking dish on oven rack. Pour boiling water into the baking dish around ramekins to a depth of 1 inch. Bake, uncovered, for 40 to 45 minutes or until a knife inserted near the center of each pudding comes out clean. Carefully remove ramekins from water. Cool on a wire rack at least 15 minutes before serving. (Or, after cooling for up to 1 hour, cover and chill for up to 24 hours.) If desired, sprinkle with additional pumpkin seeds before serving.
- Servings Per Recipe 4,
- cal. (kcal) 148,
- Fat, total (g) 2,
- chol. (mg) 3,
- sat. fat (g) 10,
- carb. (g) 29,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 24,
- pro. (g) 4,
- vit. A (IU) 94,
- vit. C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 59,
- Potassium (mg) 301,
- calcium (mg) 81,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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