|Baked Pumpkin Pudding with Whipped Topping|
Baked Pumpkin Pudding Dessert Recipe
nonstick vegetable spray
4 stoneware ramekins
1 1/4 cups pumpkin puree
1/2 cup cold milk
1/3 cup brown sugar
2 egg whites, lightly beaten
1/2 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice
3 1/2 tablespoons rolled oats (quick oats oatmeal)
2 teaspoons brown sugar
1 teaspoon butter, softened
additional ground cinnamon
1 tub frozen whipped topping, thawed
Preheat oven to 350 degrees F. Spray four ramekins with nonstick vegetable cooking spray and set aside. In a large mixing bowl mix together the pumpkin puree, cold milk, brown sugar, beaten egg whites, ground cinnamon and pumpkin pie spice with an electric mixer on the low setting, just until ingredients are combined. Pour batter into ramekins filling each one 3/4 of the way full.
In a separate medium sized mixing bowl combine together the rolled oats, brown sugar and softened butter until crumbly in texture. Sprinkle this topping on top of each pumpkin pudding in the ramekins. Sprinkle additional ground cinnamon on top.
Fill a 9" by 13" glass baking dish halfway with hot water. Place filled ramekins into the baking dish with the water. Place baking dish into a preheated hot oven and bake for 25 to 30 minutes or until centers are done. Remove and let cool to room temperature.
|Baked Pumpkin Pudding|