Pumpkin Protein Pudding

1/3 cup chopped nuts
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
4 eggs
1 can (5 oz.) evaporated milk
1 can (16 oz.) pumpkin
Whipped cream garnish, optional
Additional chopped nuts for garnish, optional

Pre-heat oven to 350 degrees. Spray bake ware with non-stick cooking spray and spoon chopped nuts into bottom of baking dish or custard cups. In small bowl, combine sugar and the four spices. Add sugar and spice mixture to blender with remaining ingredients. Cover and blend at low speed for 1 minute, scraping down sides as necessary. Pour 2/3 cup mixture into custard cups or casserole over the nuts.

Bake 35-40 minutes for custard cups or 50-55 minutes for casserole, until knife inserted near center comes out clean. Serve warm or cover and refrigerate until serving. Garnish with whipped cream and nuts if desired.

6 servings per container

Serving size 2/3 cup

Calories 210

Total Fat 9 g

Cholesterol 115mg

Sodium 75mg

Total Carbs 27g

Dietary Fiber 3g

Total Sugars 22g

Protein 7g