Best Healthy Pumpkin Pudding Recipes

Healthy Pumpkin Pudding (South Beach Diet) image

Provided by GoldsmithLissa

Categories Dessert

Time 10m

Yield 4 c, 6-8 serving(s)

Number Of Ingredients 6

16 ounces pumpkin
2 cups milk
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 (1 ounce) box sugar-free instant vanilla pudding mix

Steps:

Apricot-Pumpkin Bread Pudding, Diabetic/Heart Healthy image

Provided by Annacia

Categories Dessert

Time 1h15m

Yield 9 serving(s)

Number Of Ingredients 9

nonstick cooking spray
4 slices whole wheat bread, cut into 1/2-inch cubes (about 3 cups)
1/3 cup snipped dried apricot
3/4 cup Egg Beaters egg substitute (or egg whites)
2 cups nonfat milk
1 cup canned pumpkin
2 tablespoons Splenda sugar substitute
1/2 teaspoon ground cinnamon or 1/2 teaspoon pumpkin pie spice
frozen fat-free whipped dessert topping, thawed (optional)

Steps:

Preheat oven to 350 degree F.
Coat a 2-quart square baking dish with nonstick cooking spray.
In the prepared baking dish, combine bread cubes and dried apricots; set aside.
In a large bowl, combine milk, pumpkin, egg, sugar, and cinnamon or pumpkin pie spice.
Slowly pour pumpkin mixture over bread mixture in baking dish.
Gently press bread mixture down into liquid to moisten.
Let stand for 15 minutes.
Bake, uncovered, for 45 to 50 minutes or until a knife inserted in center comes out clean.
Cool slightly; serve warm.
If desired, serve with dessert topping. Makes 9 servings.

Healthy Pumpkin Pudding image

Provided by Ruth Ann Vokac

Time 55m

Number Of Ingredients 9

1 can(s) cooked pumpkin (not pumpkin pie mix)
1/2 c brown sugar, firmly packed
1/2 c egg substitute (or two eggs) (or 4 egg whites)
1 c evaporated fat-free milk
2 tsp vanilla
1/4 c whole wheat pastry flour or all-purpose flour or pancake mix
2 1/2 tsp pumpkin pie spice
1 tsp baking powder
pinch salt

Steps:

1. Heat oven to 350 degrees Spray an 8" x 8" oven-proof dish or a 9" pie pan with cooking spray.
2. In a large mixing bowl, add pumpkin, milk, brown sugar, eggs (or substitute), and vanilla. Add all the other ingredients to the pumpkin ingredients. Using a mixer or immersion blender, mix until all ingredients are well combined.
3. Pour mixed pudding ingredients in prepared dish.
4. Bake in preheated oven for about 40 minutes or until a knife inserted in the middle comes out clean.
5. Cool on a wire rack. Store in refrigerator after pudding is cool. Cut into servings and serve with whipped cream or a little honey if desired.
6. NOTE: For a lactose-free product, substitute 3/4 cup silken tofu and 1/4 cup lactaid milk for the evaporated milk--works for pumpkin pies also. Make sure you mix until you can't see specks of tofu.
7. Note: You can double the recipe and bake it in a 9" x13" dish. However, my problem with that is finding a bowl large enough for mixing all the ingredients. But I often do that when I use tofu instead of evaporated milk so I can use all the package of tofu.