Dessert

Low Calorie Pumpkin Pie Pudding is for Dessert.

Low Calorie Pumpkin Pie Pudding takes 15 minutes to prepare.

Low Calorie Pumpkin Pie Pudding takes 55 minutes to cook.

Low Calorie Pumpkin Pie Pudding makes 16 servings.

The ingredients for Low Calorie Pumpkin Pie Pudding are:

1 can (29 oz) canned pumpkin
2 cans evaporated milk
1/2 cup granulated sugar
1 cup Splenda
4 large eggs
1 tsp salt
1 tbsp cinnamon
1 tsp ginger
1/2 tsp cloves
1 tsp nutmeg (optional) I substitute this for the ginger & cloves
1 tsp vanilla (optional)

Here is how you make Low Calorie Pumpkin Pie Pudding:

Beat the eggs in a large bowl until well blended. Add the pumpkin, sugar & spices. Blend well. Gradually blend in the evaporated milk.Spray the bottom of 9 x 11 pan and a smaller baking dish or ramekin with Pam. Place both of these in larger pans filled with water then pour the pumpkin pie pudding mixture into the inner pans. Add water to the outer pans if necessary so that it is the same level as the pudding in the inner pan.Bake 15 minutes at 450 degrees. Reduce heat to 350 and bake 40 - 50 minutes more. Test using a butter knife. Pudding is done when it comes out clean. Allow to rest for 20-30 minutes before serving.Number of Servings: 16Recipe submitted by SparkPeople user CALREDHEAD.

The nutritional information for Low Calorie Pumpkin Pie Pudding is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 147.4

• Total Fat: 5.8 g
• Cholesterol: 88.3 mg
• Sodium: 233.5 mg
• Total Carbs: 19.0 g
• Dietary Fiber: 2.0 g
• Protein: 6.3 g