Pumpkin Pie Pudding

While it feels like fall already in some cities, the weather here is still extremely warm but I'm not complaining. I 'm not particularly looking forward to fall, since fall= school = mid-term exams + projects to me. But, I have learnt to embrace fall, simply because of these lovely puddings.

No crust, no fuss. This pumpkin pie pudding has all the flavors without the guilt! They are so healthy that you can even eat them for breakfast or dessert after breakfast!

Adapted from this Sheisred recipe

•1 can (15 ounces) pumpkin puree

•1 3/4 cups skim milk

•3 large eggs (slightly beaten)

•3 teaspoons ground cinnamon

•2 teaspoon ground nutmeg

•1/4 teaspoon ground ginger

•1/2 teaspoon salt

•1.5 teaspoons vanilla extract

•8 packets of Splenda (to taste)

Serves 6-8.

1.      Preheat oven to 350° F or 175 ° C .

2.    In a large mixing bowl, combine all ingredients and whisk or beat on low speed until blended.

3.    Pour into individual ramekins or a pie dish and bake for 45 to 60 minutes, or until a knife inserted in the center comes out clean and the pudding is firm (the center should be a bit jiggly when shaken).

4.    Cool in fridge and serve with nonfat whipped topping/ cream cheese frosting and a dash of spices.

Calories:

85 kcal/ ramekin vs 320 kcal/ a slice of regular pumpkin pie.