Directions:
- Preheat oven to 425 degrees. In a medium mixing bowl, beat the egg substitute, pumpkin, sugar, honey and spices until blended. Slowly add milk and continue to blend. Pour into five eight ounce custard cups that is coated with nonstick cooking spray. Place in a 15 x 10 x 1 inch baking pan.
- Bake pudding uncovered for 10 minutes. Reduce heat to 350 degrees and continue to bake for 30-35 minutes (until knife inserted near the center comes out clean). You can serve this dessert warm or cold. Garnish with a dollip of whip topping and a sprinkle of cinnamon. Keep in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 267.8 Kcal (1121 kJ) | ||
| Calories from fat | 27.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.08g | 5% | |
|---|---|---|---|
| Cholesterol | 135.34mg | 45% | |
| Sodium | 273.91mg | 11% | |
| Potassium | 407.05mg | 9% | |
| Total Carbs | 40.52g | 14% | |
| Sugars | 36.78g | 147% | |
| Dietary Fiber | 1.26g | 5% | |
| Protein | 19.22g | 38% | |
| Vitamin C | 5.2mg | 9% | |
| Iron | 1.7mg | 10% | |
| Calcium | 287mg | 29% | |
| Amount Per 100 g | |||
| Calories | 124.23 Kcal (520 kJ) | ||
| Calories from fat | 12.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.43g | 5% | |
|---|---|---|---|
| Cholesterol | 62.78mg | 45% | |
| Sodium | 127.07mg | 11% | |
| Potassium | 188.83mg | 9% | |
| Total Carbs | 18.8g | 14% | |
| Sugars | 17.06g | 147% | |
| Dietary Fiber | 0.58g | 5% | |
| Protein | 8.92g | 38% | |
| Vitamin C | 2.4mg | 9% | |
| Iron | 0.8mg | 10% | |
| Calcium | 133.2mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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