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Baked Pumpkin Pudding

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.
Baked Pumpkin Pudding
Baked Pumpkin Pudding Recipe photo by Taste of Home
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  • Total Time
    Prep: 10 min. Bake: 40 min.
  • Makes
    5 servings

Ingredients

  • 1/2 cup egg substitute
  • 1 can (15 ounces) solid-pack 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 large 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 cooking spray. Place in a 13x9-in. baking pan. Pour hot water into pan to act as a water bath.
  • Bake, uncovered, at 425° for 10 minutes. Reduce heat to 350°. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean.
  • Serve warm or cold. Garnish with whipped topping. Store in the refrigerator.
Nutrition Facts
1 each: 245 calories, 1g fat (1g saturated fat), 3mg cholesterol, 143mg sodium, 51g carbohydrate (0 sugars, 4g fiber), 10g protein.
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Reviews

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Average Rating:
  • sillymama
    Oct 8, 2013

    This is a great recipe, easy to make. Must double it next time. Seconds made it go quickly.

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