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
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,
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