Baked Pumpkin Pudding

Submitted by Shae Lin

"This recipe was given to my Mom by her dental hygienist. I have no idea where it originated from. A swirl of fat-free whipped topping on the top completes it in my book!"

 

• Ready In: 50mins
• Ingredients: 12
• Serves: 4

ingredients

• nonstick cooking spray
• 1 cup canned pumpkin
• 1⁄2 cup nonfat 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
• 2 teaspoons packed brown sugar
• 1 teaspoon butter, softened
• toasted pumpkin seeds, and (optional)
• whipped topping, for the top (optional)

directions

1. Preheat oven to 350°F Lightly coat four 6-ounce ramekins or custard cups with nonstick cooking spray. Place ramekins (or cups) 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 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.
4. Carefully remove ramekins from water bath. 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.
5. If desired top with whipped topping and additional pumpkin seeds before serving.