Baked Pumpkin Pudding
Recipe information
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Cooking:
10 min.
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Servings per container:
5
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Source:
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Ingredients for - Baked Pumpkin Pudding

1. 1/2 cup egg substitute -
2. 1 can (15 ounces) pumpkin -
3. 3/4 cup sugar -
4. 1 tablespoon honey -
5. 1 teaspoon ground cinnamon -
6. 1/2 teaspoon ground ginger -
7. 1/4 teaspoon ground cloves -
8. 1-1/2 cups fat-free evaporated milk -
9. 5 tablespoons reduced-fat whipped topping -

How to cook deliciously - Baked Pumpkin Pudding

1. Stage

Preheat oven in 425°. In 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 13x9-in. baking pan. Pour hot water into pan to act as a water bath.

2. Stage

Bake, uncovered, for 10 minutes. Reduce heat to 350°. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean.

3. Stage

Serve warm or cold. Garnish with whipped topping. Store in the refrigerator.

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