| Servings |
servings
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Ingredients
- 16 oz Pumpkin can
- 12 oz Evaporated Milk fat-free
- 3/4 cup Maple Syrup
- 1 Egg
- 2 Egg Whites
- 1 tablespoon all-purpose Flour
- 2 teaspoon Ground Cinnamon
- 1 1/4 teaspoons Ground Ginger
- 1/8 teaspoon Salt
- 1/4 cup Pecans chopped
Ingredients
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Instructions
- Preheat the oven to 325F. Coat a 2 1/2 quart baking dish or souffle dish with cooking spray.
- In a large bowl, combine the pumpkin, milk, maple syrup, egg, egg whites, flour cinnamon, ginger, and salt. Whisk until smooth.
- Pour into the prepared dish. Bake for 1 hour, or until almost set. (The pudding should still jiggle slightly in the center.)
- Sprinkle with the pecans. Bake for 5 to 10 minutes longer, or until a wooden pick inserted in the center comes out clean. Remove to a wire rack to cool. Cover, and refrigerate for several hours to chill.
Recipe Notes
Cook's Note: For best results, serve the pudding the same day you bake it. Serve with fat-free whipped topping, if desired.
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