Healthy Pumpkin Pudding Recipes

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SKINNY PUMPKIN PIE PUDDING



Skinny Pumpkin Pie Pudding image

A creamy pumpkin pudding that is low in calories. Top with fat-free whip cream and a sprinkle of graham crackers or pumpkin seeds.

Provided by Yoly

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h10m

Yield 4

Number Of Ingredients 4

1 ¾ cups skim milk
1 (3.5 ounce) package instant pumpkin pudding
½ cup pumpkin puree
½ teaspoon pumpkin pie spice

Steps:

  • Stir skim milk and pudding together in a bowl until smooth, about 2 minutes. Add pumpkin and pumpkin pie spice and stir until well incorporated. Pour into 4 dishes and refrigerate until set.

Nutrition Facts : Calories 137.7 calories, Carbohydrate 30.7 g, Cholesterol 2.1 mg, Fat 0.3 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 472 mg, Sugar 24.7 g

HEALTHY PUMPKIN PUDDING



Healthy Pumpkin Pudding image

I have adapted this recipe from a Weight Watchers pumpkin pie recipe. When my grandchildren were little, this was an early solid food for them, and that's when I started calling it Pumpkin Pudding and took all the artificial sweetener out of the original recipe. My grandchildren still think it is a special treat. If you like...

Provided by Ruth Ann Vokac

Categories     Other Snacks

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.

HEALTHY PUMPKIN PUDDING (SOUTH BEACH DIET)



Healthy Pumpkin Pudding (South Beach Diet) image

Sugar-free quick pumpkin pudding...south beach diet friendly. For the milk: unsweetened soy, lower fat milk, or milk/water mixture.

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:

  • Mix pumpkin, spices, and half the milk.
  • While stirring, slowly add mix and remainder of milk.
  • Stir until smooth.
  • Let sit for 30 minutes if you prefer a thicker consistency.

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