When the holidays approach, pumpkin becomes very popular. Of course,
it’s used to make scrumptious pies, but did you know that you can also
make pudding from it? Yes, you can, and following is a simple delicious
recipe for doing just that.
Ingredients:
120 ml of Egg Substitute
500g Pumpkin, cooked
150g of Sugar
1 tble of Honey
1 pinch of ground Cinnamon
1 pinch of ground Ginger
1/2 pinch of ground Cloves
1 cup of fat free Evaporated Milk
1 tble of reduced fat Whipped Topping
Procedure:
Place egg substitute, pumpkin, sugar, honey and spices in a large
mixing bowl. Beat until well blended. Beat in the milk gradually. Coat 5
x 250ml custard cups with non stick cooking spray and pour the mixture
into them. Put the cups into a 40cm x 25cm x 2.5cm baking pan.
In a preheated oven of 220 degrees C, cook for 10 minutes. Reduce the
heat to 170 degrees C and bake an additional 30 to 35 minutes longer.
Insert a knife near the center to test for doneness. If knife comes out
clean, the pudding is done. This makes 5 servings and can be eaten warm
or cold. Garnish with whipped topping. Store any leftover pudding in the
refrigerator.
