Impress your guests with this nutty, spicy pudding – the ramekin-size servings will satisfy that sweet spot. With permission from Women's Health Magazine.
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
- 2 eggs, beaten
- 1 can (15 oz) pumpkin
- 1 can (12 oz) 2% evaporated milk
- 3/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 1 tsp vanilla extract
- 8 tsp chopped pecans
Preparation:
- Preheat oven to 350°F. Spray 8 half- cup ramekins with nonstick cooking spray.
- In a large bowl, mix all ingredients except nuts and divide among ramekins.
- Place dishes in a 9”x13” baking dish with enough water to cover bottom of sheet. Bake for 45 minutes.
- Remove from oven. Sprinkle each pudding with 1 teaspoon chopped pecans. Serve warm or at room temperature.
Per half-cup serving:
- 173 calories
- 4g fat (1 g saturated)
- 222 mg sodium
- 30 g carbs
- 2 g fiber
- 6 g protein
- 452 calories
- 21 g fat (4 g saturated)
- 479 mg sodium
- 65 g carbs
- 4 g fiber
- 5 g protein
