Gingered Pumpkin Pudding

FROM DENISE AUSTIN EMAILS (deniseaustin.com)
1cup canned pumpkin
3/4cup whole milk
1 large egg, lightly beaten
1tbsp light brown sugar
3/4tsp orange/lemon extract
1tsp grated fresh ginger
1/4tsp ground cinnamon
Pinch of salt
4tsps whipped reduced-fat cream cheese
Directions:
1. Preheat the oven to 350°F. Coat four 6-ounce custard cups with cooking spray; set on a sturdy baking sheet.
2. In a medium bowl, whisk together the pumpkin, milk, egg, brown sugar, extract, ginger, cinnamon, & salt. 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.
3. Serve warm or chilled, topped with a dollop of the cream cheese.

Per serving: 90 calories
3.5g fat
11g carbohydrates
4g protein
2g fiber
200mg sodium