Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: line a 10-inch springform pan with foil. place diced bread and toasted pecans in foil-lined pan, mix, and set aside. in a medium-size bowl, mix half-and-half, pumpkin, and 3/4 cup sugar. add brown sugar, eggs, vanilla, cinnamon, ground and crystallized ginger, nutmeg, and allspice. pour over the bread and mix well. let stand for about 20 minutes, while preheating oven to 350. mix again before placing in oven. bake for 45 minutes, or until a knife inserted in the center comes out clean to serve, slice pudding into individual servings. sprinkle each with about 2 teaspoons of sugar and caramelize the sugar with a propane torch. if you do not have a torch available, serve warm with softly whipped cream.

Target recipe: heat oven to 350 degrees f. grease bottom and sides of springform pan, 10x3 inches. mix all ingredients except bread cubes, currants and pecans in large bowl until well blended. stir in bread cubes, currants and chopped pecans. let mixture stand 10 minutes; spoon into springform pan. arrange pecan halves on top of pudding. bake 50 to 60 minutes or until knife inserted comes out clean. let stand 10 minutes; remove side of pan. serve warm with cream. refrigerate and leftover pudding.