Recipe: Spiced Pumpkin Custard (microwave)

SPICED PUMPKIN CUSTARD

1 cup canned pumpkin puree (not pie filling)
1/2 cup evaporated skim milk
1/4 cup light-brown sugar, firmly packed
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp salt
1 large egg
1 large egg white

In 1-quart microwave-safe bowl, combine pumpkin, evaporated skim milk, sugar, cinnamon, ginger, nutmeg, and salt.

Microwave, uncovered, on medium (50 percent) 3 minutes.

In small bowl, beat egg and egg white until blended. Slowly stir egg mixture into pumpkin mixture; divide pudding mixture among four 5-oz microwave-safe custard cups.

Microwave on medium (50 percent) 2 to 3 minutes or until puddings are barely firm. (Do not overcook; puddings will thicken and firm more upon cooling.) Set aside to cool at least 10 minutes.

Serve warm or cover and refrigerate until cold.

Servings: 4
Source: Country Living Magazine, December 1992