Healthier Pumpkin Pudding

This pudding has much less white sugar than many and, when made with nonfat evaporated milk (but not 2%) is significantly lower fat than many. Although healthier recipes find a way around white sugar altogether, this is fine for those who don't want to give the substance up! High content omega-3 eggs also add to the health value. I haven't tried this but plan to soon.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1⁄2 cup sugar
• 1⁄2 teaspoon salt
• 1  teaspoon cinnamon
• 1⁄4 teaspoon ground cloves (optional)
• 1⁄4 teaspoon ground cinnamon (optional)
• 2  eggs, large omega-3
• 15  ounces pumpkin (1 can Libby's pure 100%)
• 12  ounces fat-free evaporated milk (1 can)
• 12  ounces 2% evaporated milk

Directions

1. Preheat oven to 350 degrees.
2. Mix sugar, salt, cinnamon, cloves, ginger in a small bowl.
3. In a medium bowl, beat the eggs.
4. Stir in the pumpkin and sugar-spice mixture.
5. Gradually stir in the evaporated skim milk.
6. Pour into a shallow ovenproof dish.
7. Bake in oven for about 40 minutes.
8. Don't overbake; the center should be slightly wiggly.
9. Cool and enjoy at room temperature, or refrigerate for later use.