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Preheat the oven to 400F.
Coat a 9x9" baking dish with cooking spray.
2 large eggs
2 large egg whites
1/4 cup molasses
1/4 cup granulated sugar
1 cup canned pumpkin
3/4 cup fat-free milk
1/3 cup whole grain pastry flour
2 tsp. ground ginger
1 1/2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground allspice
1 tsp. confectioners sugar
6 servings
In a large bowl, mix the eggs, egg whites, molasses, and granulated sugar.
Stir in the pumpkin, milk, flour, ginger, cinnamon, baking powder, baking soda, and allspice.
Pour into the prepared baking dish.
Bake for 25 minutes, or until the pudding is lightly browned and cracked around the edges but still a bit soft in the center.
Cool on a rack for 10 minutes.
Just before serving, place the confectioners sugar in a small sieve and dust over the warm pudding.
Coat a 9x9" baking dish with cooking spray.
2 large eggs
2 large egg whites
1/4 cup molasses
1/4 cup granulated sugar
1 cup canned pumpkin
3/4 cup fat-free milk
1/3 cup whole grain pastry flour
2 tsp. ground ginger
1 1/2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground allspice
1 tsp. confectioners sugar
6 servings
In a large bowl, mix the eggs, egg whites, molasses, and granulated sugar.
Stir in the pumpkin, milk, flour, ginger, cinnamon, baking powder, baking soda, and allspice.
Pour into the prepared baking dish.
Bake for 25 minutes, or until the pudding is lightly browned and cracked around the edges but still a bit soft in the center.
Cool on a rack for 10 minutes.
Just before serving, place the confectioners sugar in a small sieve and dust over the warm pudding.