Baked Pumpkin Pudding

• 1/2 cup egg substitute
• 1 can (15 ounces) solid-pack pumpkin
• 3/4 cup sugar
• 1 tablespoon honey
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1-1/2 cups fat-free evaporated milk
• 5 tablespoons reduced-fat whipped topping

1. In a large bowl, beat the egg substitute, 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
2. . Pour hot water into pan to act as a water bath.
3. Bake, uncovered, at 425u0b0 for 10 minutes. Reduce heat to 350u0b0. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean.
4. Serve warm or cold. Garnish with whipped topping. Store in the refrigerator.

egg substitute, solidpack pumpkin, sugar, honey, ground cinnamon, ground ginger, ground cloves, milk, topping

Taken from www.tasteofhome.com/recipes/baked-pumpkin-pudding/ (may not work)