brown sugar, firmly packed
(15 ounce) pumpkin puree (not pie filling)
Heat oven to 350ºF. Coat bottom and side of 10-inch springform pan with nonstick cooking spray.
Mix all ingredients except bread cubes, dried cranberries and pecans in large bowl until well blended.
Stir in bread cubes, dried cranberries and chopped pecans. Let mixture stand 10 minutes.
Spoon into springform pan. Arrange pecan halves on top of pudding.
Bake 50 to 60 minutes or until knife inserted in center comes out clean.
Let stand 10 minutes; remove side of pan.
Serve warm with whipped cream. Refrigerate any remaining pudding.