| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
.cl, Holidays, Puddings, Desserts, Microwave |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Canned pumpkin |
| 1/2 |
c |
Evaporated skim milk |
| 1/4 |
c |
Firmly packed light-brown sugar |
| 1/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground ginger |
| 1/8 |
ts |
Ground nutmeg |
| 1/8 |
ts |
Salt |
| 1 |
lg |
Egg |
| 1 |
lg |
Egg white |
INSTRUCTIONS
1. In 1-quart microwave-safe bowl, combine pumpkin, evaporated skim milk,
sugar, cinnamon, ginger, nutmeg, and salt. Microwave, uncovered, on medium
(50 perent) 3 minutes. In small bowl, beat egg and egg white until blended.
2. 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.
Country Living/December/92 Scanned & fixed by Di Pahl & <gg>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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