I have adapted this recipe from a Weight Watchers pumpkin pie recipe. When my grandchildren were little, this was an early solid food for them, and that's when I started calling it Pumpkin Pudding and took all the artificial sweetener out of the original recipe. My grandchildren still think it is a special treat. If you like pumpkin pie but want to eat fewer calories, try this recipe--for dessert, for breakfast, or for a snack. It is healthy!
Spray an 8" x 8" oven-proof dish or a 9" pie pan with cooking spray.
2In a large mixing bowl, add pumpkin, milk, brown sugar, eggs (or substitute), and vanilla.
Add all the other ingredients to the pumpkin ingredients. Using a mixer or immersion blender, mix until all ingredients are well combined.
3Pour mixed pudding ingredients in prepared dish.
4Bake in preheated oven for about 40 minutes or until a knife inserted in the middle comes out clean.
5Cool on a wire rack. Store in refrigerator after pudding is cool.
Cut into servings and serve with whipped cream or a little honey if desired.
6NOTE: For a lactose-free product, substitute 3/4 cup silken tofu and 1/4 cup lactaid milk for the evaporated milk--works for pumpkin pies also. Make sure you mix until you can't see specks of tofu.
7Note: You can double the recipe and bake it in a 9" x13" dish. However, my problem with that is finding a bowl large enough for mixing all the ingredients. But I often do that when I use tofu instead of evaporated milk so I can use all the package of tofu.