Microwave Pumpkin Custard

1. 1

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

2. 2

   Microwave, 3 minutes uncovered, on medium (50 perent) In small bowl, beat egg and egg white until blended.

3. 3

   Slowly stir egg mixture into pumpkin mixture.

4. 4

   Divide pudding mixture among four 5-oz microwave safe custard cups.

5. 5

   Microwave on medium (50 percent) 2 to 3 minutes or until puddings are barely firm.

6. 6

   (Do not overcook; puddings will thicken and firm more upon cooling.).

7. 7

   Set aside to cool at least 10 minutes.

8. 8

   Serve warm or cover and refrigerate until cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.