SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Baked Pumpkin Pudding

Makes: 4 servings
Prep 20 mins Cool 15 mins Bake 350°F 40 mins to 45 mins
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 (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 59,
  • Potassium (mg) 301,
  • calcium (mg) 81,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe