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Monday, November 8, 2010

High Protein Low Fat Pumpkin Pudding (Wendy and Susan)

One 15 oz.can pumpkin
One 12 oz. can skim evaporated milk
½ cup eggbeaters
1/3 cup Splenda
1 tsp cinnamon
½ tsp ground ginger
¼ tsp ground cloves
spray oil to lubricate casserole

Preheat over to 425°
Mix dry ingredients
Mix eggbeaters and pumpkin in bowl
Add dry ingredients
Gradually add skim evaporated milk
Pour into oiled casserole
Place in 450° oven for 15 minutes
Reduce heat to 350°
Bake for 50-60 minutes, until knife put into center comes out clean

Small bowl for dry ingredients
One quart casserole

Good with baked custard

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