Description
These Baked Pumpkin Pudding Cups are basically miniature pumpkin pies in disguise. You’ll have these delicious pudding-esque pies ready in under an hour and the best part – they’re guilt-free! It doesn’t have to be a holiday to indulge in pumpkin goodness.
Ingredients
Units
Scale
- 1 (15oz) can pumpkin purée
- 2 large eggs
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp fine sea salt
- 1 cup milk
- 1/2 cup full fat plain Greek yogurt
Greek Yogurt Topping
- 1 cup plain Greek yogurt
- 1/4 cup granulated sugar
- 1/4 tsp vanilla extract
Instructions
- Preheat oven to 350°F. In a medium saucepan, whisk all of the pudding ingredients together until creamy and smooth. Place saucepan over medium heat and bring to a gentle boil, stirring often. Once the pudding has thickened, about 8 minutes, remove from the heat.
- Divide the pudding into 6 (8oz) ovenproof ramekins and place on a large baking sheet.
- Bake for 20 minutes, until the puddings start to jiggle when gently moved on the baking sheet. Transfer the puddings to a cooling rack and let cool for at least 1 hour at room temperature.
Greek Yogurt Topping
- While the puddings are cooling, whisk all of the topping ingredients together in a small mixing bowl. Once the puddings are cool enough, place a dollop on each and add a sprinkle of cinnamon to serve. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Oven
Nutrition
- Calories: 234
- Sugar: 32g
- Sodium: 273mg
- Fat: 7g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 76mg