Baked Pumpkin Pudding

1. 1

   Preheat oven to 425 degrees.

2. 2

   In a medium mixing bowl, beat the egg substitute, pumpkin, sugar, honey and spices until blended.

3. 3

   Slowly add milk and continue to blend.

4. 4

   Pour into five eight ounce custard cups that is coated with nonstick cooking spray.

5. 5

   Place in a 15 x 10 x 1 inch baking pan.

6. 6

   Bake pudding uncovered for 10 minutes.

7. 7

   Reduce heat to 350 degrees and continue to bake for 30-35 minutes (until knife inserted near the center comes out clean).

8. 8

   You can serve this dessert warm or cold.

9. 9

   Garnish with a dollip of whip topping and a sprinkle of cinnamon.

10. 10

    Keep in refrigerator.

No additional tips available.