Recipe

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• 3/4 cup splenda granular (sugar substitute )
• 1 tbsp flour
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/8 tsp clove
• 1/2 cup egg beaters egg substitute
• 1 (15 oz) can pumpkin
• 12 oz lactose-free skim milk

• 1 Preheat oven to 425 degrees.
• 2 In medium bowl mix together all the dry ingredients.
• 3 In large bowl combine egg beaters and pumpkin.
• 4 Next pour dry mix into large bowl with wet mixture.
• 5 Stir to combine.
• 6 Gradually add and stir in dairy free milk.
• 7 Pour into 4 ramekin cups that have been sprayed with nostick cooking spray.
• 8 Bake for 15 minutes.
• 9 Reduce temperature to 350 degrees and bake an additional 40-50 minutes or until toothpick inserted near the center comes out clean.
• 10 Cool on a wire rack for 1-2 hours.
• 11 Serve warm.
• 12 You can freeze these in the ramekins, just cover good with plastic wrap and foil.
• 13 Or store in refrigerator.