Baked Pumpkin Pudding
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
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°F. 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!