Baked Pumpkin Pudding

Baked Pumpkin Pudding

It’s almost time for Halloween.  Here’s a sweet treat that is packed with nutrients. Made with vitamin A and fiber-rich pumpkin and fat free milk, we’ve got a good-for-you dessert that will make even your pickiest goblin smile!

Baked Pumpkin Pudding (serves 6)

1- 15 ounce can pumpkin puree

3/4 cup skim milk

1/3 cup brown sugar

3 egg whites, lightly beaten

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Topping:

1/4 cup rolled oats

2 tablespoons toasted pumpkin seeds (pepitas)

1 tablespoon brown sugar

2 teaspoons Earth Balance spread or butter

Preheat oven to 350 degrees.  Lightly coat six ramekins or custard cups with cooking spray.  Place in a 9×13 inch baking dish and set aside.

In a medium bowl, mix pumpkin, milk, sugar, egg and spices.  Divide mixture among the ramekins.

In a small bowl, combine topping ingredients.  Sprinkle evenly over ramekins.

Pour boiling water into baking dish to surround ramekins, 1 inch deep.  Bake, uncovered, 45-50 minutes (or until a knife inserted near the center comes out clean).  When done, transfer ramekins to wire rack to cool for at least 15 minutes (or up to 1 hour).  Enjoy!

Adapted from Better Homes and Gardens 2013

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