Baked Egyptian Pumpkin Pudding

  • Yield: 6 servings


1 15-ozcans pumpkin puree
1/3cup sugar
1 large egg
1teaspoon ground cinnamon, plus extra for garnish
1/2teaspoon ground cardamom
1/2teaspoon ground cloves
1/4cup raisins
1/4cup sliced almonds
6teaspoons vanilla yogurt, optional, for serving


1. Preheat oven to 350. Grease a 9-inch pie dish or other baking dish with nonstick cooking spray.

2. Mix together pumpkin puree, sugar, egg, cinnamon, cardamom, cloves and raisins. Pour into prepared baking dish, and smooth out the top. Spinkle 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.

Nutritional Info *per serving

  • Calories 120
  • Fat 3g
  • Saturated Fat .5g
  • Cholesterol 35mg
  • Sodium 15mg
  • Carbohydrate 23g
  • Fiber 3g
  • Sugars 17g
  • Protein 3g