Nutrition Facts

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Nutrition facts per serving:

  • 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)9378
    • 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 base on a 2,000 calorie diet
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    Baked Pumpkin Pudding

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

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    Ingredients

    • Nonstick cooking spray
    • 1 cup canned pumpkin
    • 1/2 cup fat-free 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 or margarine, softened
    • Toasted pumpkin seeds (optional)

    Directions

    Preheat oven to 350 degrees F. Lightly coat four 6-ounce ramekins or custard cups with nonstick cooking spray. Place ramekins in a 2-quart square baking dish; set aside. In a medium bowl, stir together pumpkin, milk, 1/3 cup brown sugar, egg whites, and pumpkin pie spice. Divide pumpkin mixture among ramekins.

    In a small bowl, stir together oats, 1 tablespoon pumpkin seeds, 2 teaspoons brown sugar, and butter with a fork until crumbly. Sprinkle oat mixture evenly over pumpkin mixture.

    Place baking dish on oven rack. Pour boiling water into the baking dish around ramekins to a depth of 1 inch. Bake 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 up to 1 hour, cover and chill up to 24 hours. If desired, sprinkle with additional pumpkin seeds before serving.

    Baked Pumpkin Pudding


     
     
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