Guilt Free Pumpkin Pudding (Diabetic)


1 (8 ounce) can canned pumpkin
1 tablespoon flour
1/3 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.

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