Printable | Taste of Home

Baked Pumpkin Pudding

1/2 cup egg substitute
1 can (15 ounces) solid-pack pumpkin
3/4 cup sugar
1 tablespoon honey
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1-1/2 cups fat-free evaporated milk
5 tablespoons reduced-fat whipped topping

In a bowl, beat the egg substitute, pumpkin, sugar, honey and spices
until blended. Gradually beat in milk. Pour into five 8-oz. custard
cups coated with cooking spray. Place in a 15-in. x 10-in. x 1-in.

Printed from tasteofhome.com Oct 13, 2008

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Baked Pumpkin Pudding cont.

baking pan. Bake, uncovered, at 425° for 10 minutes. Reduce
heat to 350°. Bake 30-35 minutes longer or until a knife inserted
near the center comes out clean. Serve warm or cold. Garnish with
whipped topping. Store in the refrigerator.

Yield: 5 servings.