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Baked Pumpkin Pudding

SUBMITTED BY: Gerri Saylor

"Even after you favorite turkey dinner, you'll find room for this perfect pudding dessert--a treat served hot or cold. Mildly spiced, it will leave you sweetly satisfied, but not overly full, assures Gerri Saylor from Graniteville, South Carolina."
RECIPE RATING:
The reviewer gave this recipe 4 stars. This recipe average a 4.5 star rating.
Read Reviews (4)
PREP TIME  10 Min
COOK TIME  40 Min
READY IN  50 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • 1/2 cup egg substitute
  • 2 cups canned cooked pumpkin
  • 3/4 cup sugar
  • 1 tablespoon honey
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups fat-free evaporated milk
  • 5 tablespoons reduced-fat whipped topping

DIRECTIONS

  1. In a bowl, beat the egg substitute, pumpkin, sugar, honey and spices until blended. Gradually beat in milk. Pour into five 8-oz. custard cups coated with nonstick cooking spray. Place in a 15-in. x 10-in. x 1-in. baking pan.
  2. Bake, uncovered, at 425 degrees F for 10 minutes. Reduce heat to 350 degrees F. Bake 30-35 minutes longer or until a knife inserted near the center comes out clean. Serve warm or cold. Garnish with whipped topping. Store in the refrigerator.

FOOTNOTE

  • Nutritional Analysis: One serving equals 245 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 143 mg sodium, 51 g carbohydrate, 4 g fiber, 10 g protein.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 22, 2007 by SUEASTY
delicious- I cut it down to 1/2 for 2 of us and used 1 reg egg, because that is what I had on... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2007 by Deanna
It was a great pudding but a little sweet. Maybe next time I'll use 1/3 to 1/2 less sugar. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 19, 2008 by MADRAY7
My son-in-law says this is one of his favorite pumpkin desserts of all time. I baked this... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2008 by Gwen P
I used real pumpkin that was more watery than in the can, so I only used 1 C liquid (1/2 C... MORE


 
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