Pumpkin Pudding and Vanilla Wafers

Prep time: 10 minutes | Cook time: 15 minutes | Serves 4

1 cup canned no-salt-added pumpkin purée (not pumpkin pie filling)

¼ cup packed brown sugar

3 tablespoons all-purpose flour

1 egg, whisked

2 tablespoons milk

1 tablespoon unsalted butter, melted

1 teaspoon pure vanilla extract

4 low-fat vanilla wafers, crumbled

Cooking spray

1. Coat the baking pan with cooking spray. Set aside.
2. Mix the pumpkin purée, brown sugar, flour, whisked egg, milk, melted butter, and vanilla in a medium bowl and whisk to combine. Transfer the mixture to the baking pan.
3. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 350ºF (180ºC), and set time to 15 minutes. 
4. When cooking is complete, the pudding should be set.
5. Remove the pudding from the oven to a wire rack to cool.
6. Divide the pudding into four bowls and serve with the vanilla wafers sprinkled on top.