Gingered Pumpkin Pudding

Gingered Pumpkin Pudding
Keep some canned pumpkin, a good source of vitamin A, on the shelf year-round for this satisfying treat


This recipe makes 4 servings

  • 1 cup(s) pumpkin, canned
  • 3/4 cup(s) milk, whole
  • 1 large egg(s), lightly beaten
  • 1 tablespoon sugar, brown, light
  • 3/4 teaspoon orange extract, or lemon extract
  • 1 teaspoon ginger, fresh, grated
  • 1/4 teaspoon cinnamon, ground
  • 4 teaspoon cream cheese, whipped, reduced-fat


Preheat the oven to 350°F. Coat four 6-ounce custard cups with cooking spray; set on a sturdy baking sheet.

In a medium bowl, whisk together the pumpkin, milk, egg, brown sugar, extract, ginger, cinnamon, and salt. Pour into the custard cups. Bake for 30 to 35 minutes, or until a knife inserted in the center of a pudding comes out clean.

Serve warm or chilled, topped with a dollop of the cream cheese.

Nutrition facts: Calories: 90, Total Fat: 3.5 g, Sodium: 200 mg, Total Carbohydrate: 11 g, Dietary Fiber: 2 g, Protein: 4 g

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