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Baked Pumpkin Pudding

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."

Rate/Review | Read Reviews (6)

Prep Time:
10 Min

Cook Time:
40 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 5 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

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.
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.

Footnotes

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.