Pumpkin Maple Pudding

Name: Pumpkin Maple Pudding
Ingredients: 1 (16 ounce) can pumpkin; 1 (12 ounce) can fat-free evaporated milk; 3/4 cup pure maple syrup; 1 egg; 2 egg whites; 1 tablespoon all-purpose flour; 2 teaspoons ground cinnamon; 1 1/4 teaspoons ground ginger; 1/8 teaspoon salt; 1/4 cup pecans, chopped; whipped topping (optional)

11 ingredients

8 steps

Ingredients

1 (16 ounce) can pumpkin
1 (12 ounce) can fat-free evaporated milk
3/4 cup pure maple syrup
1 egg
2 egg whites
1 tablespoon all-purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1/8 teaspoon salt
1/4 cup pecans, chopped
whipped topping (optional)

Directions

1

Preheat oven to 350 degrees F.
2

Coat a 2 1/2 quart baking dish or souffle dish with cooking spray.
3

In a large bowl, combine 1st 9 ingredients, and whisk together until smooth.
4

Pour into prepared dish, and bake for 1 hour, or until almost set. (The pudding should jiggle slightly in the center).
5

Sprinkle with the pecans. Bake for 5 to 10 minutes, or until a toothpick inserted in the center comes out clean.
6

Remove to a wire rack to cool.
7

Cover and refrigerate for several hours to chill.
8

Serve with whipped topping if desired.