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Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 6 |
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Best made in the morning and served the same day. 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.
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