Baked Egyptian Pumpkin Pudding

October 17, 2011 at 8:33 am Leave a comment

“If you love pumpkin pie filling, but always leave the crust, this is the desert for you” says Amy Riolo, author of The Mediterranean Diabetes Cookbook. Here is her version of a traditional country Egyptian dessert made during the pumpkin harvest.

 Baked Egyptian Pumpkin Pudding


  •  Nonstick cooking spray
  • 1 (15-oz) can pumpkin puree
  • 1/3 cup sugar
  • 1 large egg
  • 1 tsp ground cinnamon, plus extra for sprinkling as a garnish
  • ½ tsp ground cardamom
  • ½ tsp ground cloves
  • ¼ cup raisins
  • ¼ cup sliced almonds
  • 6 tsp low-fat vanilla yogurt, optional, for serving 

Preheat oven to 350 0. 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 the 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.


Entry filed under: Calories, Diabetes, Diet/Nutrition, Recipes.

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