Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Custard:
  1              1 lb.  can pumpkin (NOT pie filling)
  3                     egg whites
                        « c. skim milk
                        « c. firmly packed brown sugar
  1              Tbsp.  molasses
  1               tsp.  almond extract
  1               tsp.  ground cinnamon
     1/4          tsp.  ground cloves
                        Topping:
  2               tsp.  firmly packed brown sugar
     1/4          tsp.  ground cinnamon
  2              Tbsp.  slivered almonds (optional)

Preparation:

Preheat oven to 350 F. Lightly oil a 1-qt. baking dish. In large bowl, combine pumpkin with remaining custard ingredients. Beat on low speed of an electric mixer until blended. Continue to beat 1 minute more. Place in prepared baking pan. Combine brown sugar and cinnamon in a small bowl. Sprinkle almonds over pudding, if using, then top with the brown sugar mixture. Bake uncovered for 1 hour. Let custard cool « hour before serving. Refrigerate leftovers and enjoy them cold.

Nutritional Information:

2623 Calories (kcal); 1g Total Fat; (0% calories from fat); 11g Protein; 663g Carbohydrate; 0mg Cholesterol; 464mg Sodium