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Baked Pumpkin Pudding

At a mere 148 calories per serving, this light and luscious pumpkin pudding is a great alternative to pumpkin pie. Baking the puddings in hot water -- called a bain-marie -- keeps the egg from coagulating and ensures that the dessert will be silken in texture.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Cool: 15 mins
  • Bake: 40 mins to 45 mins 350°F

Baked Pumpkin Pudding

Directions

  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.

Nutrition Facts (Baked Pumpkin Pudding )

  • Per serving:
  • 148 kcal cal.,
  • 2 g fat
  • (10 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 3 mg chol.,
  • 59 mg sodium,
  • 29 g carb.,
  • 2 g fiber,
  • 24 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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