Microwave Pumpkin Pie Pudding

Serves 8

INGREDIENTS

  • 2 teaspoons butter, unsalted
  • 8 small gingersnap cookies, crushed
  • 1 1/3 cups pumpkin puree, canned or frozen and thawed
  • 4 large eggs
  • 1/4 cup low-fat milk
  • 1/4 cup brown sugar
  • 2 teaspoons pumpkin pie spice*

INSTRUCTIONS

  1. Melt butter in a microwave safe container by cooking 30 seconds at a time until butter is melted
  2. Add gingersnap cookie crumbs to container and mix to combine
  3. In a separate bowl, combine pumpkin puree, eggs, milk, sugar and pumpkin spice and whisk until combined
  4. Spread pumpkin mixture evenly over cookie crumbs
  5. Microwave on high for two minutes. Continue to cook in 30 second intervals until set in the center and a toothpick inserted into the center comes out clean
  6. Let cool for a few minutes, then serve warm

*Pumpkin Pie Spice Recipe

  • 1 Tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground mace
  • 1/4 teaspoon ground nutmeg

Nutritional information: 1/2 cup per serving. 1 serving contains: Calories (kcal) 118, Fat (g) 4, Saturated Fat (g) 2, Cholesterol (mg) 109, Carbohydrates (g) 16, Dietary Fiber (g) 1, Total Sugars (g) 10, Protein (g) 4, Sodium (mg) 88.