3/4 c. Sue Bee Honey
2 tsp. pumpkin pie spice
1 1/2 c. canned pumpkin
1 c. evaporated skim milk
6 egg whites

Preheat oven to 350 degrees. In medium bowl, combine first 4 ingredients; blend well. Beat egg whites to stiff peaks; fold into pumpkin mixture. Pour into 6 1-cup souffle dishes or oven-safe molds sprayed with non-stick cooking spray. Place in 9x12 baking dish; fill with hot water almost to top of souffle dishes. Bake 45-50 minutes or until knife inserted in center comes out clean. Unmold warm pudding onto dessert plates; top with Honey Pecan Sauce. Garnish with lemon curls and mint leaves if desired.

HONEY PECAN SAUCE:

Mix 1/3 cup Sue Bee Honey and 1/2 cup pecan halves; stir in 1/4 - 1/2 tsp. rum flavoring. Spoon over warm pudding. Makes 6 servings.