You are here: Home » Recipes » Baked Egyptian Pumpkin Pudding Baked Egyptian Pumpkin Pudding Recipe by Our Cookbook Collection 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. PrintEmail Ingredients 1 15-oz cans pumpkin puree1/3 cup sugar1 large egg1 teaspoon ground cinnamon, plus extra for garnish1/2 teaspoon ground cardamom1/2 teaspoon ground cloves1/4 cup raisins1/4 cup sliced almonds6 teaspoons vanilla yogurt, optional, for serving Instructions 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.