13 Ratings
  • 5 Rating Star 4
  • 2 Rating Star 3
  • 3 Rating Star 3
  • 4 Rating Star 2
  • 1 Rating Star 1
  • 13 Ratings

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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Ingredients

Directions

  • 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.

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  • 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.

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  • 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.

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Nutrition Facts

148 calories, 2 g fat (10 g saturated fat, 0.6 g polyunsaturated fat, 0.6 g monounsaturated fat), 3 mg cholesterol, 59 mg sodium, 29 g carbohydrates, 2 g fiber, 24 g sugar, 4 g protein.

Reviews

13 Ratings
  • 5 Rating Star 4
  • 2 Rating Star 3
  • 3 Rating Star 3
  • 4 Rating Star 2
  • 1 Rating Star 1