healthy pumpkin pudding

Name: Healthy Pumpkin Pudding
Prep time: 15 min
Cook time: 40 min
Yield: 6
Cuisine: American
Ingredients: 1 can(s) cooked pumpkin (not pumpkin pie mix); 1/2 cup(s) brown sugar, firmly packed; 1/2 cup(s) egg substitute (or two eggs) (or 4 egg whites); 1 cup(s) evaporated fat-free milk; 2 teaspoon(s) vanilla; 1/4 cup(s) whole wheat pastry flour or all-purpose flour or pancake mix; 2 1/2 teaspoon(s) pumpkin pie spice; 1 teaspoon(s) baking powder; pinch - salt

(1 RATING)

13 Pinches 2 Photos

Ruth Ann Vokac

Bloomington, IL

Updated on Dec 28, 2015

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!

Rate

prep time 15 Min

cook time 40 Min

method Bake

yield 6-9 serving(s)

Ingredients

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

How To Make healthy pumpkin pudding

Step 1

Heat oven to 350 degrees Spray an 8" x 8" oven-proof dish or a 9" pie pan with cooking spray.

Step 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.
Step 3

Pour mixed pudding ingredients in prepared dish.
Step 4

Bake in preheated oven for about 40 minutes or until a knife inserted in the middle comes out clean.
Step 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.
Step 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.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes