Baked Pumpkin Pudding Recipe

Name: Baked Pumpkin Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick cooking spray; 1 cup canned pumpkin; ½ cup nonfat milk; ⅓ cup packed brown sugar; 2 egg whites, lightly beaten; ½ teaspoon pumpkin pie spice; 2 tablespoons quick-cooking rolled oats; 1 tablespoon toasted pumpkin seeds; 2 teaspoons packed brown sugar; 1 teaspoon butter, softened; toasted pumpkin seeds, and (optional); whipped topping, for the top (optional)

Servings: persons

nonstick cooking spray
1 cup canned pumpkin
½ cup nonfat milk
⅓ cup packed brown sugar
2 egg whites, lightly beaten
½ teaspoon pumpkin pie spice
2 tablespoons quick-cooking rolled oats
1 tablespoon toasted pumpkin seeds
2 teaspoons packed brown sugar
1 teaspoon butter, softened
toasted pumpkin seeds, and (optional)
whipped topping, for the top (optional)

1
Preheat oven to 350F Lightly coat four 6-ounce ramekins or custard cups with nonstick cooking spray.
2
Place ramekins (or cups) in a 2-quart square baking dish; set aside.
3
In a medium bowl, stir together pumpkin, milk, 1/3 cup brown sugar, egg whites, and pumpkin pie spice.
4
Divide pumpkin mixture among ramekins.
5
In a small bowl, stir together oats, 1 Tablespoon pumpkin seeds, 2 teaspoons brown sugar and butter with a fork until crumbly.
6
Sprinkle oat mixture over pumpkin mixture.
7
Place baking dish on oven rack.
8
Pour boiling water into the baking dish around ramekins to a depth of 1 inch.
9
Bake for 40 to 45 minutes or until a knife inserted near the center of each pudding comes out clean.
10
Carefully remove ramekins from water bath.
11
Cool on a wire rack at least 15 minutes before serving.
12
Or, after cooling up to 1 hour, cover and chill up to 24 hours.
13
If desired top with whipped topping and additional pumpkin seeds before serving.

207

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: nonstick cooking spray, 1 cup canned pumpkin, ½ cup nonfat milk, ⅓ cup packed brown sugar, and more.

Yes, Baked Pumpkin Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Pumpkin Pudding

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