Date: Wed, 18 Nov 1998 06:57:03 -0800
From: "Bethann D. Watson" (firstname.lastname@example.org)
This weekend I really wanted pumpkin pie (it was rainy and cold outside).
The traditional recipe with the crust has way too much fat, so I made
pumpkin pudding instead. I followed the directions for the regular pumpkin
pie filling, but I reduced the sugar and used skim evaporated milk and egg
substitute. Not terribly creative, but the result was yummy! As the pudding
was baking the house smelled wonderful!
The pumpkin pudding tastes even better after it's been in the
refrigerator over night. The texture and taste are just like pumpkin
1/2 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp cloves
1/2 cup liquid egg substitute
1 3/4 cups (15-oz. can) solid pack pumpkin (NOT pumpkin pie filling)
1 1/2 cups (12-oz. can) skim evaporated milk
Combine sugar, salt, and spices. Add egg substitute and pumpkin and stir
until completely mixed. Slowly add evaporated milk and stir until
incorporated. Pour into four 10-oz. ramekins. Place filled ramekins on a
cookie sheet. Bake in 425F oven for 15 minutes. Reduce heat to 350F and
bake another 35-40 minutes (the pudding is done when a knife inserted in
the center of the pudding comes out clean). Let cool before eating.
Refrigerate leftovers. Makes 4 large servings (Weight Watchers points per
serving = 4).
You could use smaller ramekins---just remember to reduce the baking time. I
think that the pudding would make a great dessert for guests. You could
garnish a dollop of FF whipped cream topping and a few Snackwells graham
cookies (they're shaped like stars and look really pretty).
This dessert is pretty sweet even though I reduced the sugar. I will try to
reduce the sugar further (the original recipe called for 3/4 cup and I
reduced it to 1/2 cup), but I'm afraid that the texture will change.