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Baked Pumpkin Pudding

4 from 1 vote
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Ingredients
  

  • 2 eggs beaten
  • 1 can 15 ounces solid-pack pumpkin
  • ¾ cup sugar
  • 1 tablespoon honey
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1-½ cups fat-free evaporated milk
  • 5 tablespoons reduced-fat whipped topping

Instructions
 

  • In a large bowl, beat the eggs, pumpkin, sugar, honey and spices until blended.
  • Gradually beat in milk.
  • Pour into five 8-oz. custard cups coated with cooking spray.
  • Place in a 13x9-in. baking pan.
  • Pour hot water into <g class="gr_ gr_1531 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins replaceWithoutSep" id="1531" data-gr-id="1531">pan</g> to act as a water bath.
  • Bake, uncovered, at 425° for 10 minutes. Reduce heat to 350°.
  • Bake 30-35 minutes longer or until a knife inserted in the center comes out clean.
  • Serve warm or cold. Garnish with whipped topping. Store in the refrigerator.
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