- This topic has 7 replies, 2 voices, and was last updated November 24, 2011 at 9:24 pm by .
- November 22, 2011 at 6:21 am #300710
Nonstick cooking spray
1 cup canned pumpkin
1/2 cup fat-free milk
1/3 cup packed brown sugar
2 egg whites, lightly beaten
1/2 teaspoon pumpkin pie spice
2 tablespoons quick-cooking rolled oats
1 tablespoon toasted pumpkin seeds, or coarsely chopped pecans or pistachios
2 teaspoons packed brown sugar
1 teaspoon butter or margarine, softened
Toasted pumpkin seeds (optional)
1 Preheat oven to 350 degrees F . Lightly coat four 6-ounce ramekins or custard cups with nonstick cooking spray. Place ramekins in a 2-quart square baking dish; set aside. In a medium bowl, stir together pumpkin, milk, 1/3 cup brown sugar, egg whites, and pumpkin pie spice. Divide pumpkin mixture among ramekins.
2 In a small bowl, stir together oats, 1 tablespoon pumpkin seeds, 2 teaspoons brown sugar, and butter with a fork until crumbly. Sprinkle oat mixture evenly over pumpkin mixture.
3 Place baking dish on oven rack. Pour boiling water into the baking dish around ramekins to a depth of 1 inch. Bake for 40 to 45 minutes or until a knife inserted near the center of each pudding comes out clean. Carefully remove ramekins from water. Cool on a wire rack at least 15 minutes before serving. Or after cooling up to 1 hour, cover and chill up to 24 hours. If desired, sprinkle with additional pumpkin seeds before serving.
- November 22, 2011 at 12:25 pm #430493
Oh Yum! I’m going to try making this tonight. I love pumpkin! Thanks so much for sharing!
- November 22, 2011 at 10:40 pm #430500
Glad to hear that I am not the only one who loves pumpkin flavor. Let us in the forum know how it comes out. 🙂
- November 23, 2011 at 2:03 am #430501
It was absolutely delish!!!! I have a major pumpkin addiction 🙂
- November 23, 2011 at 6:28 am #430503
Glad you liked it, I’ll be making pumpkin cheesecake tomorrow for thanksgiving dinner.
- November 23, 2011 at 12:40 pm #430506
MMMMMMM! Yum! Anything pumpkin is delish!
- November 23, 2011 at 4:22 pm #430510
Yeah my pumpkin cheesecake is always a hit, and it’s a rustic cheesecake. Meaning it doesn’t require the water bath method.
- November 24, 2011 at 2:21 pm #430513
I’d love to have that recipe if you wouldn’t mind sharing when you get the time 🙂 I drink pumpkin smoothies a lot also. Pumpkin cheese cake in a glass. My kids cringe! They hate pumpkin. Oh well more for dh and I.
- November 24, 2011 at 9:24 pm #430514
I will post it for you, every one that I give the recipe to has make it every year. I make twice a year 🙂
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