Course : Custards
Serves: 6
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1 pound can pumpkin (NOT pie filling)
3 large egg whites
1/2 cup skim milk
1/2 cup firmly packed brown sugar
1 tablespoons molasses
1 teaspoon almond extract
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 teaspoon firmly packed brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons slivered almonds (optional)

Preparation / Directions:

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

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