Guilt Free Pumpkin Pudding

• 1 (8 ounce) can canned pumpkin
• 1 tablespoon flour
• 13 cup Splenda sugar substitute
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla
• 1 egg (beaten)
• 2 cups skim milk (or fat-free)

1. Preheat oven to 350 degrees.
2. In bowl add first six ingredients and stir or whisk together.
3. Add beaten egg and skim milk and continue to whisk until well blended.
4. Pour into baking dish (I usually spray the bowl first with either Pam or a canola based cooking spray).
5. Bake for one hour
6. Insert a clean knife and if it comes out clean then it is ready.
7. * extra good served with one little dab of whipped cream.

pumpkin, flour, splenda sugar substitute, ground ginger, ground cinnamon, vanilla, egg, milk

Taken from www.food.com/recipe/guilt-free-pumpkin-pudding-430154 (may not work)