Pumpkin Quinoa "Pudding" (Ett's entry)

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 155.2
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 15.3 mg
  • Total Carbs: 31.6 g
  • Dietary Fiber: 7.9 g
  • Protein: 5.9 g

View full nutritional breakdown of Pumpkin Quinoa "Pudding" (Ett's entry) calories by ingredient


pumpkin and quinoa pudding, baked with rolled oats on top pumpkin and quinoa pudding, baked with rolled oats on top
Number of Servings: 12


    1 can pumpkin (not pumpkin pie filling)
    4 cups fat free milk
    2/3 cup splenda
    1/2 cup pre-cooked quinoa grain
    1/2 cup eggbeater egg white
    2 cups water softened bulgur
    spices to taste (cinnamon, nutmeg, pump pie spice)
    vanilla extract


combine in sauce pan the pumpkin, milk, splenda, and cook until boiling, stirring constantly. Add a bit to the eggbeaters egg white and stir, then add back into the whole pan. Stir again to blend well. Stir in quinoa and bulgur, spices to taste, vanilla extract.

Pour into PAM sprayed baking pan, bake at 375 degrees for about 20 minutes, pull from oven and top with raw rolled oats, spray with PAM again to brown the oats, and return to oven. Cook until knife comes out clean.

12 servings per pan, cut into squares. Serve hot or cold.

Number of Servings: 12

Recipe submitted by SparkPeople user JUSTETTHON.