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Spicy Pumpkin Pudding Recipe
|Evaporated skim milk||1 Cup (16 tbs)|
|Pumpkin puree||1 Cup (16 tbs)|
|Fat free egg substitute||1⁄3 Cup (5.33 tbs)|
|All fruit apple butter||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
Calories 128 Calories from Fat 2
% Daily Value*
Total Fat 0.24 g0.37%
Saturated Fat 0.1 g0.51%
Trans Fat 0 g
Cholesterol 13.6 mg4.5%
Sodium 139.2 mg5.8%
Total Carbohydrates 24 g7.8%
Dietary Fiber 2.4 g9.6%
Sugars 18.7 g
Protein 7 g14.9%
Vitamin A 200.6% Vitamin C 4.5%
Calcium 21.3% Iron 7.3%
*Based on a 2000 Calorie diet
Microwave on high for 1 minute, or until warm but not boiling.
In a medium bowl, thoroughly whisk together the pumpkin puree, eggs, apple butter, vanilla and cinnamon.
Slowly pour in the warm milk and mix in well.
Pour the mixture into a 2-quart microwave ring mold.
Microwave on high for a total of 8 minutes, stopping to rotate the pan a quarter turn every 2 minutes.
Serve warm or refrigerate until thoroughly chilled. (If serving the pudding chilled, unmold it onto a platter.)