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    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.

 

 

 

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