Baked Pumpkin Pudding

• nonstick cooking spray
• 1 cup canned pumpkin
• 12 cup nonfat milk
• 13 cup packed brown sugar
• 2 egg whites, lightly beaten
• 12 teaspoon pumpkin pie spice
• 2 tablespoons quick-cooking rolled oats
• 1 tablespoon toasted pumpkin seeds
• 2 teaspoons packed brown sugar
• 1 teaspoon butter, softened
• toasted pumpkin seeds, and (optional)
• whipped topping, for the top (optional)

1. Preheat oven to 350F Lightly coat four 6-ounce ramekins or custard cups with nonstick cooking spray.
2. Place ramekins (or cups) in a 2-quart square baking dish; set aside.
3. In a medium bowl, stir together pumpkin, milk, 1/3 cup brown sugar, egg whites, and pumpkin pie spice.
4. Divide pumpkin mixture among ramekins.
5. In a small bowl, stir together oats, 1 Tablespoon pumpkin seeds, 2 teaspoons brown sugar and butter with a fork until crumbly.
6. Sprinkle oat mixture over pumpkin mixture.
7. Place baking dish on oven rack.
8. Pour boiling water into the baking dish around ramekins to a depth of 1 inch.
9. Bake for 40 to 45 minutes or until a knife inserted near the center of each pudding comes out clean.
10. Carefully remove ramekins from water bath.
11. Cool on a wire rack at least 15 minutes before serving.
12. Or, after cooling up to 1 hour, cover and chill up to 24 hours.
13. If desired top with whipped topping and additional pumpkin seeds before serving.

nonstick cooking spray, pumpkin, nonfat milk, brown sugar, egg whites, pumpkin pie spice, oats, pumpkin seeds, brown sugar, butter, pumpkin seeds, whipped topping

Taken from www.food.com/recipe/baked-pumpkin-pudding-258502 (may not work)