Recipe - Gingered Pumpkin Pudding

Makes 4 servings

Even though the sight, smell, and taste of pumpkins may seem oh-so-autumn, you don't have to wait until the leaves turn to enjoy this tasty recipe. Keep some canned pumpkin, an excellent source of vitamin A, on the shelf year-round to enjoy this treat in any season!

Ingredients:
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

Instructions:
Preheat the oven to 350°F. Coat four 6-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, cinnamon, and 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.

Serve warm or chilled, topped with a dollop of the cream cheese.