Low Calorie Pumpkin Pie Pudding

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 147.4
  • Total Fat: 5.8 g
  • Cholesterol: 88.3 mg
  • Sodium: 233.5 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 2.0 g
  • Protein: 6.3 g

View full nutritional breakdown of Low Calorie Pumpkin Pie Pudding calories by ingredient
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Introduction

This is the classic Libby's pumpkin pie recipe without a crust & substituting Splenda for 2/3 of the sugar. This is the classic Libby's pumpkin pie recipe without a crust & substituting Splenda for 2/3 of the sugar.
Number of Servings: 16

Ingredients

    1 can (29 oz) canned pumpkin
    2 cans evaporated milk
    1/2 cup granulated sugar
    1 cup Splenda
    4 large eggs
    1 tsp salt
    1 tbsp cinnamon
    1 tsp ginger
    1/2 tsp cloves
    1 tsp nutmeg (optional) I substitute this for the ginger & cloves
    1 tsp vanilla (optional)

Directions

Beat the eggs in a large bowl until well blended. Add the pumpkin, sugar & spices. Blend well. Gradually blend in the evaporated milk.

Spray the bottom of 9 x 11 pan and a smaller baking dish or ramekin with Pam. Place both of these in larger pans filled with water then pour the pumpkin pie pudding mixture into the inner pans. Add water to the outer pans if necessary so that it is the same level as the pudding in the inner pan.

Bake 15 minutes at 450 degrees. Reduce heat to 350 and bake 40 - 50 minutes more. Test using a butter knife. Pudding is done when it comes out clean. Allow to rest for 20-30 minutes before serving.

Number of Servings: 16

Recipe submitted by SparkPeople user CALREDHEAD.

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