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Baked Pumpkin Pudding

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

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 )

  • Per serving:
  • 148 kcal ,
  • 2 g fat
  • (10 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 3 mg chol. ,
  • 59 mg sodium ,
  • 29 g carb. ,
  • 2 g fiber ,
  • 24 g sugar ,
  • 4 g pro.

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