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Desserts: Baked Pumpkin Pudding

Source of Recipe

Gerri Saylor


List of Ingredients

1/2 cup egg substitute
2 cups cooked or canned pumpkin
3/4 cup sugar
1 tablespoon honey
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 cups evaporated milk
5 tablespoons whipped topping


Recipe

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 nonstick cooking spray. Place in a 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425ºF for 10 minutes. Reduce heat to 350ºF. 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 refrigerator. Serves 5.