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This is better than pumpkin pie and with no fatty pie crust. A dollop of fat-free ???? is so good on this chilled pudding.
2 cups canned pumpkin
1 1/2 cups fat-free liquid creamer
3/4 cup fat-free egg substitute
1/2 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon allspice
1/8 teaspoon cloves
Preheat oven to 350 degrees. In a large bowl, combine pumpkin, creamer, egg substitute, brown sugar, cinnamon, ginger, nutmeg, allspice and cloves. Pour the mixture into six 1-cup baking dishes or custard cups. Bake 35-40 minutes, or until a knife inserted in the center of a pudding comes out clean. Cool on a wire rack. Chill pudding before serving.
Ron H. Schriefer Moline