Microwave Pumpkin Custard

• 1 cup canned pumpkin
• 1/2 cup evaporated skim milk
• 1/4 cup firmly packed light-brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1 large egg
• 1 large egg white

1. In 1-quart microwave-safe bowl, combine pumpkin, evaporated skim milk, sugar, cinnamon, ginger, nutmeg, and salt.
2. Microwave, 3 minutes uncovered, on medium (50 perent) In small bowl, beat egg and egg white until blended.
3. Slowly stir egg mixture into pumpkin mixture.
4. Divide pudding mixture among four 5-oz microwave safe custard cups.
5. Microwave on medium (50 percent) 2 to 3 minutes or until puddings are barely firm.
6. (Do not overcook; puddings will thicken and firm more upon cooling.).
7. Set aside to cool at least 10 minutes.
8. Serve warm or cover and refrigerate until cold.

pumpkin, milk, lightbrown sugar, ground cinnamon, ground ginger, ground nutmeg, salt, egg, egg white

Taken from www.food.com/recipe/microwave-pumpkin-custard-45085 (may not work)