Baked Egyptian Pumpkin Pudding
- Yield 6 servings
Pumpkins contain a ton of Vitamin A. To get more of this in your diet, look overseas. Pumpkins are popular in many international cuisines and can be prepared in either sweet or savory dishes.
- 1 15-oz cans pumpkin puree
- 1/3 cup sugar
- 1 large egg
- 1 teaspoon ground cinnamon, plus extra for garnish
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 1/4 cup raisins
- 1/4 cup sliced almonds
- 6 teaspoons vanilla yogurt, optional, for serving
- Preheat oven to 350. Grease a 9-inch pie dish or other baking dish with nonstick cooking spray.
- Mix together pumpkin puree, sugar, egg, cinnamon, cardamom, cloves and raisins. Pour into prepared baking dish, and smooth out the top. Sprinkle almonds in a single layer over the top. Bake for 20 minutes or until almonds are slightly golden. Remove from oven and let cool slightly. Divide pudding into six small bowls. Top each with 1 tsp vanilla yogurt, if desired. Sprinkle cinnamon on top, and serve.
Reprinted with permission from The Mediterranean Diabetes Cookbook: A Flavorful, Low-Fat, Heart-Healthy Approach to Cooking by Amy Riolo. American Diabetes Association, 2010.