Healthy Pumpkin Pudding

2
Ruth Ann Vokac

By
@mansfieldra

I have adapted this recipe from a Weight Watchers pumpkin pie recipe. When my grandchildren were little, this was an early solid food for them, and that's when I started calling it Pumpkin Pudding and took all the artificial sweetener out of the original recipe. My grandchildren still think it is a special treat. If you like pumpkin pie but want to eat fewer calories, try this recipe--for dessert, for breakfast, or for a snack. It is healthy!

Rating:

★★★★★ 1 vote

Comments:
Serves:
6-9
Prep:
15 Min
Cook:
40 Min
Method:
Bake

Ingredients

  • 1 can(s)
    cooked pumpkin (not pumpkin pie mix)
  • 1/2 c
    brown sugar, firmly packed
  • 1/2 c
    egg substitute (or two eggs) (or 4 egg whites)
  • 1 c
    evaporated fat-free milk
  • 2 tsp
    vanilla
  • 1/4 c
    whole wheat pastry flour or all-purpose flour or pancake mix
  • 2 1/2 tsp
    pumpkin pie spice
  • 1 tsp
    baking powder
  • pinch
    salt

How to Make Healthy Pumpkin Pudding

Step-by-Step

  1. Heat oven to 350 degrees

    Spray an 8" x 8" oven-proof dish or a 9" pie pan with cooking spray.
  2. In a large mixing bowl, add pumpkin, milk, brown sugar, eggs (or substitute), and vanilla.
    Add all the other ingredients to the pumpkin ingredients. Using a mixer or immersion blender, mix until all ingredients are well combined.
  3. Pour mixed pudding ingredients in prepared dish.
  4. Bake in preheated oven for about 40 minutes or until a knife inserted in the middle comes out clean.
  5. Cool on a wire rack. Store in refrigerator after pudding is cool.

    Cut into servings and serve with whipped cream or a little honey if desired.
  6. NOTE: For a lactose-free product, substitute 3/4 cup silken tofu and 1/4 cup lactaid milk for the evaporated milk--works for pumpkin pies also. Make sure you mix until you can't see specks of tofu.
  7. Note: You can double the recipe and bake it in a 9" x13" dish. However, my problem with that is finding a bowl large enough for mixing all the ingredients. But I often do that when I use tofu instead of evaporated milk so I can use all the package of tofu.

Printable Recipe Card

About Healthy Pumpkin Pudding

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat




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