Pumpkin Pudding

This simple dessert is essentially pumpkin pie without the crust. My entire family loves it (especially topped with whipped cream). It's made with evaporated milk and sugar instead of the usual sweetened condensed milk. As a result, it's a little less sweet and artificial sweetener could probably be substituted for the sugar if you needed to (I've never tried). Throw this together for a healthy, family-friendly dessert, especially if you're serving vegetables your toddlers won't eat, or the meal "needs something else."

Recipe from Super Foods Rx

1/2 c. sugar

1 t. cinnamon

1/2 t. salt

1/4 t. ground ginger, optional (I always add)

1/4 t. ground cloves, optional (I always add)

2 large eggs

1 15-oz. can solid pack pumpkin

1 12-oz. can evaporated milk (can use fat free)

Mix sugar, cinnamon, salt, ginger, cloves in a small bowl. Beat the eggs in a large bowl with a whisk. Stir in the pumpkin and sugar-spice mixture. Gradually stir in the evaporated milk. Pour into a shallow oven proof dish and bake in a preheated 350-degree oven for about 40 minutes. Don't overbake; the center should be slightly wiggly.* Cool and enjoy at room temperature or chill for later use. (Top with whipped cream!)

*I overcooked mine a bit in this picture; as you can see, we'd already "dug in" before I could whip the camera out.

Serves 4-8, depending on how much you want! The five of us can polish off the entire recipe easily.