1 cup canned pumpkin

3/4 cup whole milk

1 large egg, lightly beaten

1 tablespoon light brown sugar

3/4 teaspoon orange or lemon extract

1 teaspoon grated fresh ginger

1/4 teaspoon ground cinnamon

Pinch of salt

4 teaspoons whipped reduced-fat cream cheese

 

Preheat the oven to 350°F. Coat four six-ounce custard cups with cooking spray; set on a sturdy baking sheet.  In a medium bowl, whisk together the pumpkin, milk, egg, brown sugar, extract, ginger, salt, and cinnamon. Pour into the custard cups. Bake for 30 to 35 minutes, or until a knife inserted in the center of a pudding comes out clean.  Serve warm or chilled, topped with a dollop of the cream cheese.

 

Yield: 4 servings

Calories: 90

Fat: 3.5g

Fiber: 2g