Pumpkin Dessert(Low-Fat)
A creamy, low-fat pumpkin dessert with warm spices, perfect for fall gatherings or a light, flavorful treat that appeals to health-conscious dessert lovers.
Ingredients
Instructions
- Mix all ingredients together in a bowl.
- Spray individual glass baking dishes with a no-stick cooking spray.
- Fill each dish with equal amounts of the mixture.
- Bake at 425°F until a knife inserted comes out clean, approximately 20 minutes.
Tips & Substitutions
For a lower sugar option, consider substituting half of the sugar with a sugar alternative like stevia or erythritol. If you don't have egg substitute, you can use unsweetened applesauce in a 1:1 ratio. Additionally, adding a touch of vanilla extract can enhance the flavor profile. Ensure the pumpkin is well-mixed for a smooth texture, and adjust spices to suit your taste preferences.
Serving Suggestions
Serve the pumpkin dessert warm or chilled, topped with a dollop of low-fat whipped cream for added creaminess. It pairs beautifully with Mrs. Ollie Lombard'S Cake Recipe for a delightful dessert spread. For a festive touch, sprinkle with additional cinnamon or nutmeg before serving, and consider serving alongside a scoop of vanilla yogurt for a refreshing contrast.
Storage & Reheating
Allow the pumpkin dessert to cool completely before storing. Place it in an airtight container and refrigerate for up to 4 days. To reheat, warm individual servings in the microwave for 20-30 seconds until heated through, or bake in a 350°F oven for about 10-15 minutes until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Dessert(Low-Fat) contains roughly 41 calories, with 3g protein, 8g carbohydrates, and 0g fat. It is a good source of vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 1214mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Make sure to roast and blend the pumpkin until smooth. One medium-sized pumpkin yields about 2 cups of puree, which is perfect for this recipe. Just ensure it's well-drained to avoid excess moisture.
What can I use instead of lite Carnation milk?
If you don't have lite Carnation milk, you can substitute it with any low-fat milk or a non-dairy alternative like almond milk or oat milk. Keep in mind that this may slightly alter the flavor, but it will still work well in the recipe.
How do I know when the dessert is done baking?
The dessert is done when a knife inserted in the center comes out clean. Bake until the edges start to pull away from the sides of the dish, usually around 20 minutes at 425°F. Keep an eye on it to prevent overbaking, which can dry out the dessert.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).