Pumpkin is a delicious, autumn vegetable, but why do people think they can use pumpkin only in the fall? Hey, folks — it's not just for Halloween anymore! I use canned pumpkin, which is a great source of vitamin A, year-round; I use it when I'm baking muffins, as a low-fat, high-fiber substitute for eggs and oil, I stir some into oatmeal, and I use it in desserts, like this fantastic Gingered Pumpkin Pudding.
This is not the kind of pudding that you make from a mix and pop into the fridge. This is more like a traditional, English-style baked pudding. You can serve it warm or chilled, with a little bit of fat-free whipped topping or whipped reduced-fat cream cheese on top. It's nice to serve to guests, but it's also something you'll enjoy treating your family to on a brisk evening.
Gingered Pumpkin Pudding
Ingredients
1 cup canned pumpkin
3/4 cup whole milk
1 large egg, lightly beaten
1 tablespoon light brown sugar
3/4 teaspoon orange or lemon extract
1 teaspoon grated fresh ginger
1/4 teaspoon ground cinnamon
pinch of salt
4 teaspoons whipped reduced-fat cream cheese
Preparation
Preheat the oven to 350°F. Coat four six-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, salt, and cinnamon. 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.
Makes 4 servings
Per serving: 90 calories, 11g carbohydrates, 4g protein, 3.5g total fat, 60mg cholesterol, 2g dietary fiber, 200mg sodium
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