Baked Pumpkin Pudding


Baked Pumpkin Pudding
Makes: 4 servings
Prep 20 mins Cool 15 mins Bake 350°F 40 mins to 45 mins
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Baked Pumpkin Pudding
Ingredients
  • 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)
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 )
  • 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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