Pumpkin Maple Pudding

Name: Pumpkin Maple Pudding
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Yield: 6 serving(s)
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)

Submitted by Brenda.

"Best made in the morning and served the same day."

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Ready In:: 4hrs 45mins
Ingredients:: 11
Serves:: 6

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

Preheat oven to 350 degrees F.
Coat a 2 1/2 quart baking dish or souffle dish with cooking spray.
In a large bowl, combine 1st 9 ingredients, and whisk together until smooth.
Pour into prepared dish, and bake for 1 hour, or until almost set. (The pudding should jiggle slightly in the center).
Sprinkle with the pecans. Bake for 5 to 10 minutes, or until a toothpick inserted in the center comes out clean.
Remove to a wire rack to cool.
Cover and refrigerate for several hours to chill.
Serve with whipped topping if desired.