Pumpkin Pudding With Caramel Topping

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Pumpkin Pudding With Caramel Topping

 

1/4 cup brown sugar

1 Tbsp. margarine

2 cups skim milk

1 (16 oz.) can solid pumpkin

1/2 cup sugar

4 eggs, slightly beaten or 1 cup liquid egg substitute

2 Tbsps. vanilla extract

1 1/2 tsps. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ginger

 

Preheat oven to 350° F. In a small saucepan, combine margarine and

brown sugar. Heat over medium flame, stirring until sugar starts to

become brittle. Remove from heat and cool, stirring to break up sugar.

Combine all other ingredients in a large mixing bowl and beat well.

Spray a 2 quart baking dish with nonstick cooking spray and pour pumpkin

mixture into dish.

 

Bake for 35 minutes, then sprinkle the top with caramelized brown sugar.

Continue baking for 10 to 15 more minutes, or until pudding has set.

Cool for at least 30 minutes and serve. This can be made up to 2 days

ahead and chilled.

 

Yield: 8 servings, 3/4 cup each