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Pumpkin Pudding Cups
8 servings 
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1/8 teaspoon salt
- 1/16 teaspoon cayenne
- 1 cup fat-free evaporated milk
- 1 16 oz can canned pumpkin
- ¼ cup orange juice
- ¾ 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 (NOT PUMPKIN MIX), 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.
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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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