| | Pumpkin Pudding One 16 ounce can of solid pack pumpkin
1 1/2 teaspoons of ground cinnamon
1/4 teaspoon of freshly grated nutmeg
1 teaspoon of pure vanilla extract
1 tablespoon of canola oil
1/3 cup of honey
1 cup of nonfat milk, heating to the boiling point
4 large egg whites, lightly beaten |
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Preheat your oven to 350ºF. Combine the pumpkin, cinnamon, nutmeg, vanilla, oil, and honey in a large bowl and mix thoroughly. Add the hot milk and egg whites and mix thoroughly. Pour the mixture into a 7 x 11 inch or 8 inch square baking dish and bake until a knife inserted in the center comes out clean, about 35 minutes. Remove from the oven and cool on a rack. Cover and refrigerate until cold before serving. Makes twelve 1/4 cup servings |
