Continuing with the Pumpkin craze, here is a recipe for a healthy and amazing pumpkin pudding.  It’s good to have healthy snacks around, I can finish this in 2 days all by myself!  If you like pumpkin, you will love this, and it’s HEALTHY, so you will feel good after eating it.  It’s also easy to make…another requirement of mine. 🙂

Pumpkin is like the red-headed step child of the squashes, and it’s tough to work it into our diets.  It also happens to be a nutrition superstar.  It’s high in fiber, and low in calories, and it packs in a ton of disease fighting nutrients that work synergistically together to keep you in optimum health: beta-carotene, alpha-carotene, potassium, magnesium, and vitamins C and E.  To top it off, it tastes good!  Later, I’ll write an article on why we should care so much about carotenoids, but just know that they do your body a great deal of good, (more than just the claimed saying that they improve your eyesight.)

I probably should have taking this pic when it was in the casserole! Trust me though, this is good.


1/4 cup powdered stevia or Xylitol

1 tsp cinnamon

1/4 tsp ground ginger (optional)

1/4 tsp ground cloves

2 large eggs (I like to use eggs with Omega-3 content since we typically don’t get a lot of Omega 3 in our diets)

One 15-ounce can 100% pure pumpkin

One 12-ounce can evaporated nonfat milk or 12-ounce coconut milk or almond milk

Sprinkle of sea salt

Preheat oven to 350.  Mix sugar, cinnamon, ginger, cloves and salt in a small bowl.  Beat the eggs in a larger bowl, then stir in the entire can of pure pumpkin with the eggs.  Next, add the spices to the egg/pumpkin mixture.  Last, gradually stir in the milk.  Pour into a shallow casserole or oven-proof dish.  Place in oven for 30-40 minutes.  Be careful not to over-bake; the center should still be slightly wiggly.  Cool and enjoy at room temperature or cover and refrigerate for later.