Low-Cal Pumpkin Pudding

At our house, we love everything pumpkin – from pumpkin bread, muffins and pancakes to pumpkin souffle, pumpkin pie, and even pumpkin spice tea…In fact, we love pumpkin so much, that I keep a large stash of organic pumpkin in our pantry to serve up pumpkin delights all year long. This recipe was born out of a desire to have a healthy and low-cal version of our favorite pumpkin desserts and cakes without sacrificing the taste! Enjoy! (NOTE: To make this recipe VEGAN, skip the honey!! You can use 1-2 packets of organic Stevia if you wish!).

Low-Cal Pumpkin Pudding
  • 1 can (15-ounce), organic pumpkin
  • 1 tsp. lemon extract
  • 2 eggs
  • ¼ tsp. Himalayan salt
  • 1 tsp. baking powder
  • ¼ tsp. ground cinnamon
  • 1 tsp. pumpkin pie spice
  • ¼ tsp. ground ginger
  • ¼ tsp. ground cloves
  • ¼ c. organic unsweetened applesauce
  • 1 -2 T. honey (optional)
  • 1 c. coconut milk
  • ½ c. walnut pieces
  • 2 c. diced or crushed pineapple
  1. Preheat oven to 350 Degrees F.
  2. In a large bowl, add pumpkin, extract, eggs, salt, baking powder, spice, applesauce, and coconut milk. Beat with electric mixer.
  3. Pour pumpkin mixture into 6 ramekins (place on a cookie sheet).
  4. Bake in the oven for 45-50 minutes.
  5. Cool for 15-20 minutes.
  6. Cover with plastic and place in the refrigerator for the pumpkin to set (a few hours or overnight).
  7. Serve with coconut whipped cream and/or crushed pineapple mix and walnuts over the top.

©2016 Maryann Ridini Spencer, Simply Delicious Living.com


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