Pumpkin Maple Pudding Recipe

Name: Pumpkin Maple Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) can pumpkin; 1 (12 ounce) can fat-free evaporated milk; 3/4 cup pure maple syrup; 1 egg; 2 egg whites; 1 tablespoon all-purpose flour; 2 teaspoons ground cinnamon; 1 1/4 teaspoons ground ginger; 1/8 teaspoon salt; 1/4 cup pecans, chopped; whipped topping (optional)

Servings: persons

1 (16 ounce) can pumpkin
1 (12 ounce) can fat-free evaporated milk
3/4 cup pure maple syrup
1 egg
2 egg whites
1 tablespoon all-purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1/8 teaspoon salt
1/4 cup pecans, chopped
whipped topping (optional)

1
Preheat oven to 350 degrees F.
2
Coat a 2 1/2 quart baking dish or souffle dish with cooking spray.
3
In a large bowl, combine 1st 9 ingredients, and whisk together until smooth.
4
Pour into prepared dish, and bake for 1 hour, or until almost set. (The pudding should jiggle slightly in the center).
5
Sprinkle with the pecans. Bake for 5 to 10 minutes, or until a toothpick inserted in the center comes out clean.
6
Remove to a wire rack to cool.
7
Cover and refrigerate for several hours to chill.
8
Serve with whipped topping if desired.

308

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 11 ingredients. The key ingredients include: 1 (16 ounce) can pumpkin, 1 (12 ounce) can fat-free evaporated milk, 3/4 cup pure maple syrup, 1 egg, and more.

Yes, Pumpkin Maple 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.

Pumpkin Maple Pudding

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