BAKED PUMPKIN PUDDING MADE WITH NO FLOUR

Hello everyone!

YUMMY PUDDING!

          TGIF (Thank God is Friday!). Yesterday around 6:30pm, I was trying to make a salad. I had cabbage, baby carrots, olives and broccoli and then remembered that I had a can of pumpkin. I popped the can open and saw a ground pumpkin not in chunks (earlier thought). I asked myself LOUDLY (what next? the weirdo part of me you might love to know. LOL). I remembered eating a pumpkin pie during thanksgiving in the States but never made one myself. The AMAZON WOMAN in me SPRANG UP to bake herself a PUMPKIN PUDDING not pie (pie needs a pie crust which I did not have at the moment). 

            Pumpkin is a gigantic vegetable found on the shelves of most local market along with carrot, green beans e.t.c across the world.  It gets dissected into cubes, cooked until tender before eaten. For my Africa friends, In case you are figuring how you to prepare this, when next you go the market, ask the seller to cut out a portion of pumpkin for you at a designated price like (1dollar, convert to your country's currency). MAKE YOURSELF A PUDDING.

My new crave!! hehe

Ingredients

•  3 sticks of any biscuit of your choice (ground into fine crumbs)

• 2 tablespoon melted soft butter

• 1 can 425g ground pumpkin (if you are using a fresh pumpkin, measure out after cooking and mashing/grinding)

• 1 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 1/2 teaspoon ground nutmeg

• 2 eggs

• 2 tablespoon fat free yogurt

• 2 tablespoon skimmed milk powder

• 4 tablespoon AGAVE NECTAR ( a natural sweetener from the plant Agave similar to honey)

P.S if you don't have honey or agave nectar, use 1/2 cup to 3/4 cup ground sugar.

PROCEDURE

1) preheat oven to 350 F.

2) mix melted butter with biscuit crumbs. Pour into a baking pan and bake for 15minutes.

3) while baking that, mix all spices (cinnamon, nutmeg and salt) together, throw in your ground pumpkin, yogurt and milk and stir with a whisk.

4) In a separate bowl, break your eggs and whisk until foamy. Then, gently add it into the pumpkin mixture.

5) Add in your agave or sweetener or sugar into your pumpkin mixture and stir with a whisk until uniformly mixed.

6) pour into the pan with the biscuit layer, bake in the oven at 425 F for 15minutes and then after reduce the temperature back to 350F and bake for 40-50 minutes. Pudding is well cooked when you dip a knife into it and it comes out clean.

7) when ready, cool for 2-hours and serve. (I ate mine with a teaspoon of ice-cream to get that extra creamy moist feeling in my mouth, YUMMY)!

Remember: eating healthy doesn't have to deprive yourself of what you love. What matters is how its being prepared. I ended up having a mini-sweet desert to satisfy my buds with much leftovers for next week. My ROOMMATES LOVED IT TOO!

Try this out and share your thoughts with me. 

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Leave your comments or send an email to dietbukka@gmail.com if you have questions.