Tracy Cooks It Right: Time for Pumpkin

Welcome to Fall Crawl Day 6 here on Tracy Cooks it Right!! I am a food-loving, recipe-reading gal who cooks and shares light and easy recipes. Come on into my healthy kitchen.

Nothing is more fallish than pumpkin. Here is a simple, homey dessert that will usher in all the good feelings you get as autumn approaches. It will warm your house and your heart but not increase your waistline. Dig in and enjoy!

Pumpkin Bread Pudding

1 1/4 cups unsweetened almond milk, such as Blue Diamond
1/2 cup canned pumpkin
2 egg whites
1/4 cup maple syrup
1 teaspoon vanilla extract
1 1/4 teaspoons pumpkin pie spice, divided
1/4 teaspoon salt
6 ounces day-old French bread, cubed (about 4 1/2 cups)
1 tablespoon light buttery spread (I used Brummel and Brown)
1 tablespoon packed brown sugar
1/4 cup finely chopped pecans
Nonfat whipped topping, optional

In medium mixing bowl, whisk together milk, pumpkin, egg whites, maple syrup, vanilla, 1 teaspoon pumpkin pie spice, and salt. Coat an 8 by 8-inch baking pan with nonstick spray. Place bread cubes in bottom of pan. Pour pumpkin mixture over bread, making sure to cover it all.

Melt buttery spread in small cup and stir in brown sugar and remaining 1/4 teaspoon pumpkin pie spice. Add pecans and mix well. Distribute pecans mixture evenly over soaked bread. Cover and place in refrigerator for at least 1 hour.

Preheat oven to 325°F. Remove pan from refrigerator and uncover. Bake 30 minutes. Remove from oven and serve with nonfat whipped topping, if desired. Makes 8 servings, 3 points plus and 135 calories each.