- 2 large eggs
- 2 large egg whites
- 1/4 cup mild molasses
- 1/4 cup sugar
- 1 cup solid-pack canned pumpkin
- 3/4 cup skim milk
- 1/3 cup all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground white pepper
- 1 teaspoon confectioners' sugar
- Preheat the oven to 400 degrees F (200 degrees C). Spray an 8- or 9-inch (2- or 2.5-L) square baking dish with no-stick spray.
- In a large bowl, combine the eggs, egg whites, molasses, and sugar, and whisk until smooth. Whisk in the pumpkin and milk.
- Add the flour, ginger, cinnamon, baking powder, baking soda, allspice, and white pepper, and whisk just until smooth. Pour the batter into the prepared pan.
- Bake for 25 minutes, or until the pudding is lightly browned and cracked around the edges but still a bit soft in the center. Transfer to a wire rack to cool briefly.
- Just before serving, place the confectioners' sugar in a small strainer and dust over the warm pudding.