HEALTHY PUMPKIN PUDDING

Healthy Pumpkin Pudding image

Provided by Ruth Ann Vokac

Time 55m

Number Of Ingredients 9

1 can(s) cooked pumpkin (not pumpkin pie mix)
1/2 c brown sugar, firmly packed
1/2 c egg substitute (or two eggs) (or 4 egg whites)
1 c evaporated fat-free milk
2 tsp vanilla
1/4 c whole wheat pastry flour or all-purpose flour or pancake mix
2 1/2 tsp pumpkin pie spice
1 tsp baking powder
pinch salt

Steps:

1. Heat oven to 350 degrees Spray an 8" x 8" oven-proof dish or a 9" pie pan with cooking spray.
2. In a large mixing bowl, add pumpkin, milk, brown sugar, eggs (or substitute), and vanilla. Add all the other ingredients to the pumpkin ingredients. Using a mixer or immersion blender, mix until all ingredients are well combined.
3. Pour mixed pudding ingredients in prepared dish.
4. Bake in preheated oven for about 40 minutes or until a knife inserted in the middle comes out clean.
5. Cool on a wire rack. Store in refrigerator after pudding is cool. Cut into servings and serve with whipped cream or a little honey if desired.
6. NOTE: For a lactose-free product, substitute 3/4 cup silken tofu and 1/4 cup lactaid milk for the evaporated milk--works for pumpkin pies also. Make sure you mix until you can't see specks of tofu.
7. Note: You can double the recipe and bake it in a 9" x13" dish. However, my problem with that is finding a bowl large enough for mixing all the ingredients. But I often do that when I use tofu instead of evaporated milk so I can use all the package of tofu.