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Nutrition Facts
Nutrition facts per serving:
- Calories 148
- Protein(gm)4
- Carbohydrate(gm)29
- Fat, total(gm)2
- Cholesterol(mg)3
- Saturated fat(gm)10
- Monosaturated fat(gm)1
- Polyunsaturated fat(gm)1
- Dietary Fiber, total(gm)2
- Sugar, total(gm)24
- Vitamin A(IU)9378
- Vitamin C(mg)2
- Thiamin(mg)0
- Riboflavin(mg)0
- Niacin(mg)0
- Pyridoxine (Vit. B6)(mg)0
- Folate(µg)12
- Cobalamin (Vit. B12)(µg)0
- Sodium(mg)59
- Potassium(mg)301
- Calcium(DV %)81
- Iron(DV %)3
Baked Pumpkin Pudding
Cool: 15 mins
Bake: 40 mins to 45 mins 350°F
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.
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