To go with the yummy Lentil Sheperd’s Pie for dinner last night, I wanted to make a low-guilt dessert to go with it. As I love to dedicate this time of year to all things pumpkin, I figured that would be my inspiration. I found a recipe for a baked pudding and it was definitely a delicious treat! Enjoy! (One more thing – you’ll note that the recipe calls for ramekins – I didn’t have any that were the right size so I just ended up using mini springform pans I have, and didn’t do the whole water thing since they were going to be thin)
Baked Pumpkin Pudding
1 cup canned pumpkin
1/2 cup fat free milk
1/3 cup packed brown sugar
2 egg whites, lightly beaten
1/2 tsp pumpkin pie spice
2 tbsp quick cooking rolled oats
1 tbsp toasted pumpkin seeds or coarsley chopped pecans
2 tsp packed brown sugar
1 tsp butter or margarine (I used Smart Balance Light)
toasted pumpkin seeds (optional)
1. Preheat over to 350 degrees F. Lightly coat four 6-oz 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.
2. In a small bowl, stir together oats, 1 tsp pumpkin seeds or nuts, 2 tsp brown sugar, and butter with a fork until crumbly. Sprinkle oat mixture evenly over oat mixture.
3. Place baking dish on oven rack. Pour boiling water into the baking dish around ramekins to a depth of 1 inch. Bake for 40 minutes to 45 minutes or unti knife inserted near center of each pudding comes out clean. Carefully remove ramekins from water. Cool on 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.
Serving Size: 4 – 6oz servings
|Total Fat||1.9 g|
|Saturated Fat||0.2 g|
|Polyunsaturated Fat||0.6 g|
|Monounsaturated Fat||1.0 g|
|Total Carbohydrate||30.6 g|
|Dietary Fiber||2.4 g|