MILLIE'S FINE PUMPKIN PUDDING

    I've promised to tell you honestly how the low-fat version of a recipe tastes in comparison with the high-fat version. Now, this recipe eliminates the piecrust, calls for skim milk instead of evaporated, and calls for no-calorie sugar. Not a promising beginning, I admit. But I have made Millie's Fine Pumpkin Pudding, and when I say it's "fine," I mean that, while you might possibly at some point in your life have eaten something better along that line, its taste is about as good as that of your average pumpkin pie. In short, fine.

Ingredients and Method:

1 15-oz. can pumpkin
1/2 cup eggbeaters (or 2 eggs)
1-1/2 cups skim milk
3/4 cup Splenda no-calorie sugar
1/2 teaspoon salt
1 teaspoon pumpkin pie spice*

    Stir mixture together. Put in oven-proof dish sprayed with non-stick cooking spray. Bake 15 minutes at 400 degrees, then at 375 degrees for 45 minutes, or until a knife inserted in center comes out clean.
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* 1-1/2 teaspoons spice would probably taste even better.

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