Skinny Pumpkin Pie Pudding

Ingredients and Weight:

• Canned pumpkin puree: 2 cups (480g)
• Canned evaporated milk: 1 (12-ounce) can (355ml)
• Nonfat milk: 1 cup (240ml)
• Pumpkin pie spice: 1 teaspoon (5g)
• Ground cinnamon: 1/2 teaspoon (2.5g)
• Nutmeg: 1/4 teaspoon (1.25g)
• Stevia or sugar substitute: to taste
• Salt: a pinch

Preparation Time:

15 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

1 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together pumpkin puree, evaporated milk, nonfat milk, pumpkin pie spice, cinnamon, nutmeg, stevia (or sugar substitute), and salt.
3. Pour the mixture into a greased 8-inch (20cm) baking dish.
4. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
5. Let cool for at least 15 minutes before serving.

Nutritional Information:

Per serving (1/8 of the recipe):

• Calories: 150
• Fat: 2g
• Saturated fat: 1g
• Cholesterol: 10mg
• Sodium: 120mg
• Carbohydrates: 28g
• Dietary fiber: 3g
• Sugar: 15g
• Protein: 5g

Dish Characteristics:

• Creamy and smooth texture
• Rich pumpkin flavor
• Warm and comforting dessert
• Perfect for fall or Thanksgiving

User Comments:

• "This pudding is so light and fluffy, yet so flavorful. It's the perfect dessert for any occasion."
• "I love the use of evaporated milk in this recipe. It gives the pudding a velvety texture."
• "The spices are perfectly balanced, and the hint of sweetness from the stevia is just right."

Special Precautions and Tips:

• Stevia can be substituted with regular sugar or another sweetener to taste.
• If you don't have pumpkin pie spice, you can make your own by combining cinnamon, ginger, nutmeg, and allspice.
• Let the pudding cool for at least 15 minutes before serving to allow it to set.