Pumpkin Maple Pudding

Best made in the morning and served the same day.

• Ready In: 4 hrs 45 mins
• 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

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