Instructions: The original recipe was called Quick Pumpkin Pudding, but the texture doesnt resemble pudding, but more like pumpkin pie filling, thus the rename. I cooked and procressed my own pumpkin, so perhaps thats why it wasnt as creamy as pudding. The flavor was excellent-very sweet, so next
time I make it Im going to try reducing the honey to 2/3 cup and I also had
to cook it longer than an hour, so Im going to use a bit less milk. The original recipe called for "evaporated milk" which is probably thicker than
the skim variety.

Nevertheless, this recipe turned out very good, very good, as written here.

Beat egg substitute until frothy; add honey, spices, salt, and pumpkin. Grease a deep 9" pie plate or use a non-stick plate. Pour pumpkin
mixture into plate. Bake at 325 degrees about 1 hour, until a knife blade comes out clean. Cool thoroughly. Serve with a topping, if desired.

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