For a pretty way to serve, serve chilled pudding in martini glass with a little whipped topping and sprinkling of fresh grated nutmeg.

1 15 oz can solid pack pumpkin puree
1 4 1/2 c servings sugar free instant butterscotch pudding
11/2 c fat free milk
1/2 c egg substitute
1 TBSP maple syrup
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/8 tsp ground cloves

Preheat the oven to 425 degrees. Spray and 8 inch baking dish with non stick cooking spray.
With an electric mixer on medium speed, mix all ingredients in a large bowl until smooth. Pour the pumpkin into the baking dish. Bake, uncovered for 10 min. Reduce temperature to 350 degrees and continue to bake until knife inserted in the center comes out clean, about another 30 mins longer. Cool completely on a rack. Refrigerate covered at least 3 hours before serving.

per serving: serves 4 3/4c
122 cal
1 g fat
0 sat fat
0 trans fat
2 mg chol
417 mg sod
23 g carb
5 g fiber
8 g prot
152 mg calc

WW points: 2


For a change you can drizzle the pudding with a little fat free caramel sauce and spinkle with crushed reduced fat gingersnap cookies.