Orly's Easy Gluten Free Thanksgiving Pumpkin Pudding

Fat Free, Dairy Free, Nut Free

Gluten Free Pumpkin Pudding

1 15 oz. can pumpkin puree
1 cup white granulated sugar
6 large eggs
1 cup Blends by Orly Sydney Blend
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/8 tsp nutmeg
1/8 tsp ground ginger

Heat: Pre-heat oven to 375 degrees fahrenheit. Grease the inside of an 8 x 8-inch dish or standard loaf pan with non-stick cooking spray/

Mix: In a large bowl, whisk eggs and sugar together until lightened in color.  Add the pumpkin puree and mix until combined.   In another bowl, whisk Sydney Blend, baking powder, baking soda, cinnamon, salt, nutmeg and ginger.  Add the dry mixture to the pumpkin mixture.  Mix together until all ingredients are combined and you  have a smooth batter.  Pour the batter into the pan and bake for 25-30 minutes, or until the edges are set and the center remains moist.  Serve warm.