Even after your favorite turkey dinner, you'll find room for this perfect pudding dessert—a treat served hot or cold. Mildly spiced, it will leave you sweetly satisfied, but not overly full. —Gerri Saylor, Graniteville, South Carolina.
Baked Pumpkin Pudding
Ingredients
- 1/2 cup egg substitute
- 1 can (15 ounces) 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
- 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.
- 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.
- Serve warm or cold. Garnish with whipped topping. Store in the refrigerator.
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