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Pumpkin Pudding Cups

8 servings  

  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 1/16 teaspoon cayenne
  • 1 cup fat-free evaporated milk
  • 1 16 oz can canned pumpkin
  • 1/4 cup orange juice
  • 3/4 cup egg substitute
  • 8 Tablespoons Cool Whip
       frozen light topping (optional)

Preheat oven to 350°.

Combine brown sugar, cinnamon, cloves, cayenne and salt in a large bowl. Whisk in the evaporated milk, pumpkin, orange juice and egg substitute.

Ladle mixture into 8 (6 ounce) custard cups or ramekins. Place cups in baking dish; add hot water to a depth of 1 inch. Bake at 350° for 45 minutes or until set.

Remove cups from pan; let cool. Serve at room temperature or chilled. Top each serving with 1 Tablespoon Cool Whip.


Nutrition Facts
Amount Per Serving: Calories 198 - Calories from Fat 28
Percent Total Calories From: Fat 10%, Protein 18%, Carbohydrate 71%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat .98g, Cholesterol 127mg, Sodium 392mg, Total Carbohydrate 27g, Dietary Fiber 1g, Protein 15g, Vitamin A 12924 units, Vitamin C 7 units, Calcium 194 units, Iron 2 units

Bon appetit!

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276 N El Camino Real #6, Oceanside, CA 92058
Phone:   (310) 678-6315

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