Baked Pumpkin Pudding
9 ingredients
4 steps
Ingredients
- 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
Directions
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1In a large 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
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2. Pour hot water into pan to act as a water bath.
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3Bake, uncovered, at 425° for 10 minutes. Reduce heat to 350°. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean.
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4Serve warm or cold. Garnish with whipped topping. Store in the refrigerator.
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