Danielle’s Pumpkin Pudding

Pumpkin Pudding

So who wants to get credit for eating your vegetables while you’re eating dessert? Um, MEEE! Danielle has come up with a real winner here. What a perfect way to usher in the fall. Oh, and did I mention that this P90x dessert COUNTS AS A VEGETABLE SERVING?!! K, just checking. 🙂

Take it away, Danielle:

“Who needs pumpkin pie when you can have pumpkin pudding for a snack (or breakfast as was the case this morning!) Super simple, super fast and a healthy alternative to a traditional fall favorite!


  • 1 cup canned pumpkin (I use Libby’s 100% pumpkin)
  • 1/3 cup Unsweetened Almond Milk (my non-dairy preference, although milk would work)
  • 1 large egg (see CJ’s P.S.)
  • 1/8 tsp ground clove
  • 1/4 tsp allspice
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/4 cup sugar substitute (I used a mixture of granulated erythritol and xyitol I had from a health food store, although I’m sure splenda or honey could be used as well) (See CJ’s P.P.S.)

***I should mention I do like my pumpkin a little more “spiced”, so if you prefer a milder taste you may want to cut back a bit on the spices!***

Heat oven to 350 degrees. I personally like to mix all the ingredients in a saucepan and heat over a medium flame to make sure the sugar substitutes and spices are well dissolved and incorporated, but really not a necessary step. Pour into a large ramekin, a small casserole dish or other small heat proof container and cook for approximately 20 minutes or until knife inserted in center comes out clean. This is good warm, however I prefer the leftovers room temperature the next day even better! Recipe can easily be doubled/tripled in case you don’t feel like sharing 😉

Total Recipe: 164 calories, 6.9 grams Fat/8.7grams carbs/10.6 grams protein

(In the photo I added a Tablespoon of fat free cool whip dusted with cinnamon)”

OK, CJ’s back!

P90x Nutrition Plan Portions:

Full recipe is 1 vegetable serving, 1/3 dairy serving (if using cow’s milk or soy milk), 1 1/2 condiment servings (if using 3 Tb. honey as in my P.P.S. below).

P.S. If you want to avoid the egg yolk per the P90x nutrition guide, you can try replacing the egg using ground flax seed or silken tofu. To use the flax option, add 1 Tb. of ground flax seed meal to 3 Tb. boiling water, and stir for several minutes until it thickens. Let cool for a minute, then add to the recipe when you’d normally add the egg. (This will leave little ground up seeds in your pudding though – the tofu option might be better for the creamy consistency.) To use silken tofu, blend 1/4 cup silken tofu well in the blender, then add to recipe. (Oooh-ooh-ooh I know, if you can use a full 3 oz. of tofu in this, you’d get a full protein serving as well! Not sure if this would work, but someone ought to try this and report back to us.)

P.P.S. If you use honey in this recipe instead of artificial sweeteners, and replace the egg yolk, that will make this recipe totally P90x compliant! (I think artificial sweeteners are kind of like turkey hot dogs – while they are not expressly forbidden by the P90x nutrition plan, they are looked down on by the Beachbody staff, and if you use them too much there is a possibility that you will make Tony cry!) I would start with 3 Tb. of honey, coming in at 1 1/2 condiment servings, and go from there. If anyone tries either of these substitutions, please comment and let us know what works!!

P.P.P.S. How cute would it be to serve this inside of hollowed-out baby pumpkins?!

P.P.P.P.S. Danielle and Angela are now neck-and-neck for contributor awesomeness.

– CJ =)


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  1. Yese

    I made these in muffin tins and ate them throughout the week. YUMMY!

  2. Steph

    Made this tonight, split it into 4 ramekins and it was great!! The kids loved it too! We used honey for the sweetener.

  3. cc

    Made this w/ 2T honey and 4 egg whites, and a splash of vanilla extract!

    1. CJ =)

      Awesome, CC! Thanks for taking the time to contribute your alterations!
      – CJ =)

  4. Kevin

    I made this tonight as our desert (I should have doubled or tripled) and used honey as the sweetener. I used a bit more than 3 Tbsp honey (maybe 3.5). It turned out fantastic! very very tasty. I followed the recipe to a T other than using honey instead of artificial sweetener and thought the spice level was perfect for our tastes.

    1. CJ =)

      Awesome, Kevin! Thanks for the feedback. So glad to hear that the honey works.
      How many were you feeding?
      – CJ =)

      1. Kevin

        We split the single recipe into 5 for my wife, 3 kids and myself. Worked out to about 1/2 to 2/3 cup of the pumpkin pudding for each of us. Kids added some vanilla ice cream, I added just a very small amount of whipped cream.

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