Best 3 Healthy Pumpkin Pudding Recipes

Indulge in the delightful flavors of fall with our Pumpkin Pudding, a creamy and comforting dessert perfect for any occasion. This delectable treat combines the rich, earthy taste of pumpkin with a symphony of warm spices, creating a dessert that is both satisfying and soul-warming. Whether you're looking for a classic holiday dish or a cozy treat to enjoy on a chilly evening, our Pumpkin Pudding will surely hit the spot. This collection features a variety of recipes, from the traditional baked pudding to a no-bake version and even a vegan option, ensuring that everyone can enjoy this autumnal delight.

Check out the recipes below so you can choose the best recipe for yourself!

HEALTHY PUMPKIN PUDDING (SOUTH BEACH DIET)

Healthy Pumpkin Pudding (South Beach Diet) image

Sugar-free quick pumpkin pudding...south beach diet friendly. For the milk: unsweetened soy, lower fat milk, or milk/water mixture.

Provided by GoldsmithLissa

Categories Dessert

Time 10m

Yield 4 c, 6-8 serving(s)

Number Of Ingredients 6

Ingredients

16 ounces pumpkin
2 cups milk
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 (1 ounce) box sugar-free instant vanilla pudding mix

Steps:

Mix pumpkin, spices, and half the milk.
While stirring, slowly add mix and remainder of milk.
Stir until smooth.
Let sit for 30 minutes if you prefer a thicker consistency.

APRICOT-PUMPKIN BREAD PUDDING, DIABETIC/HEART HEALTHY

Apricot-Pumpkin Bread Pudding, Diabetic/Heart Healthy image

Make and share this Apricot-Pumpkin Bread Pudding, Diabetic/Heart Healthy recipe from Food.com.

Provided by Annacia

Categories Dessert

Time 1h15m

Yield 9 serving(s)

Number Of Ingredients 9

Ingredients

nonstick cooking spray
4 slices whole wheat bread, cut into 1/2-inch cubes (about 3 cups)
1/3 cup snipped dried apricot
3/4 cup Egg Beaters egg substitute (or egg whites)
2 cups nonfat milk
1 cup canned pumpkin
2 tablespoons Splenda sugar substitute
1/2 teaspoon ground cinnamon or 1/2 teaspoon pumpkin pie spice
frozen fat-free whipped dessert topping, thawed (optional)

Steps:

Preheat oven to 350 degree F.
Coat a 2-quart square baking dish with nonstick cooking spray.
In the prepared baking dish, combine bread cubes and dried apricots; set aside.
In a large bowl, combine milk, pumpkin, egg, sugar, and cinnamon or pumpkin pie spice.
Slowly pour pumpkin mixture over bread mixture in baking dish.
Gently press bread mixture down into liquid to moisten.
Let stand for 15 minutes.
Bake, uncovered, for 45 to 50 minutes or until a knife inserted in center comes out clean.
Cool slightly; serve warm.
If desired, serve with dessert topping. Makes 9 servings.

HEALTHY PUMPKIN PUDDING

Healthy Pumpkin Pudding image

I have adapted this recipe from a Weight Watchers pumpkin pie recipe. When my grandchildren were little, this was an early solid food for them, and that's when I started calling it Pumpkin Pudding and took all the artificial sweetener out of the original recipe. My grandchildren still think it is a special treat. If you like...

Provided by Ruth Ann Vokac

Categories Other Snacks

Time 55m

Number Of Ingredients 9

Ingredients

1 can(s) cooked pumpkin (not pumpkin pie mix)
1/2 c brown sugar, firmly packed
1/2 c egg substitute (or two eggs) (or 4 egg whites)
1 c evaporated fat-free milk
2 tsp vanilla
1/4 c whole wheat pastry flour or all-purpose flour or pancake mix
2 1/2 tsp pumpkin pie spice
1 tsp baking powder
pinch salt

Steps:

1. Heat oven to 350 degrees Spray an 8" x 8" oven-proof dish or a 9" pie pan with cooking spray.
2. In a large mixing bowl, add pumpkin, milk, brown sugar, eggs (or substitute), and vanilla. Add all the other ingredients to the pumpkin ingredients. Using a mixer or immersion blender, mix until all ingredients are well combined.
3. Pour mixed pudding ingredients in prepared dish.
4. Bake in preheated oven for about 40 minutes or until a knife inserted in the middle comes out clean.
5. Cool on a wire rack. Store in refrigerator after pudding is cool. Cut into servings and serve with whipped cream or a little honey if desired.
6. NOTE: For a lactose-free product, substitute 3/4 cup silken tofu and 1/4 cup lactaid milk for the evaporated milk--works for pumpkin pies also. Make sure you mix until you can't see specks of tofu.
7. Note: You can double the recipe and bake it in a 9" x13" dish. However, my problem with that is finding a bowl large enough for mixing all the ingredients. But I often do that when I use tofu instead of evaporated milk so I can use all the package of tofu.

Tips:

For a smoother pudding, blend the pumpkin until it is completely smooth before adding the other ingredients.
If you don't have maple syrup, you can use another type of liquid sweetener, such as honey or agave nectar.
To make the pudding more flavorful, you can add spices like cinnamon, nutmeg, or ginger.
If you want a thicker pudding, you can add more chia seeds or cornstarch.
To make the pudding ahead of time, store it in the refrigerator for up to 3 days.

Conclusion:

This healthy pumpkin pudding is a delicious and nutritious way to enjoy pumpkin. It is made with simple ingredients and is easy to make. It is also a good source of fiber, protein, and vitamins. Whether you are looking for a healthy breakfast, snack, or dessert, this pumpkin pudding is a great option.