Baked Delicious Pumpkin Pudding

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Try something different for dessert in this Thanksgiving, this low fat and low calorie pumpkin pudding is a good pick for a light dessert.












Low Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
Metric measurements


¾cup sugarVideo plus 1/4 cup, divided
cup water
2large eggsVideo
4large egg whites
1cup pumpkin (canned) puree, plain
1teaspoon ginger freshly grated*
1teaspoon vanilla extractVideo
¾cup milk, low-fatVideo
¾cup milk, skim, evaporatedVideo
* not incl. in nutrient facts


Preheat oven to 325°F.

Put a kettle of water on to heat for the water bath.

Add ¾ cup sugar ino ⅓ cup water in a small heavy saucepan.

Bring to a simmer over low heat, stirring occasionally until sugar melts.

Increase heat to medium-high and cook, without stirring, until caramel turns amber, 5 to 7 minutes. (Watch so that it does not burn.)

Carefully pour caramel into six ¾ cup ramekins and tilt to coat insides evenly. Set aside.

Whisk eggs, egg whites and remaining ⅓ cup sugar in a medium bowl until smooth.

Stir in pumpkin purée, ginger and vanilla, whisk until smooth.

Stir in low-fat and evaporated milks. Pour into prepared ramekins. Skim off any air bubbles.

Put a folded kitchen towel in a roasting pan.

Put ramekins on towel.

Pour enough boiling water to the pan to come halfway up the outsides of the ramekins.

Bake puddings until wooden stick inserted in their centers comes out clean, about 50 minutes.

Remove ramekins from water and let cool on a wire rack.

Cover and refrigerate until chilled, at least 2 hours or longer.

Before serving, run a knife around the edge of each flan and invert into shallow dessert bowls.

Serve and enjoy.

First published: last updated: 2015-02-09




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Nutrition Facts

Serving Size 165g (5.8 oz)
Amount per Serving
Calories 17211% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 94mg 4%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 5%
Sugars g
Protein 14g
Vitamin A 131% Vitamin C 3%
Calcium 10% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

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