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.