Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 4 servings
- Calories148
- Total Fat (g)2
- Saturated Fat (g)10
- Monounsaturated Fat (g).6
- Polyunsaturated Fat (g).6
- Cholesterol (mg)3
- Sodium (mg)59
- Carbohydrate (g)29
- Total Sugar (g)24
- Fiber (g)2
- Protein (g)4
- Vitamin C (DV%)4
- Calcium (DV%)8
- Iron (DV%)16
Baked Pumpkin Pudding
Bake: 40 minutes
Cool: 15 minutes
Stand: 15 minutes
Ingredients
- Nonstick cooking spray
- 1 cupcanned pumpkin
- 1/2 cupfat-free milk
- 1/3 cuppacked brown sugar
- 2 egg whites, lightly beaten
- 1/2 teaspoonpumpkin pie spice
- 2 tablespoonsquick-cooking rolled oats
- 1 tablespoontoasted pumpkin seeds, or coarsely chopped pecans or pistachios
- 2 teaspoonspacked brown sugar
- 1 teaspoonbutter or margarine, softened
- Toasted pumpkin seeds (optional)
Directions
Preheat oven to 350°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.







