Pumpkin Pudding - cooking recipe

Ingredients

1 (16 oz.) can solid pumpkin
1 (12 oz.) can evaporated skim milk
1/2 c. egg substitute
1 Tbsp. cornstarch
1/2 c. granulated sugar
1 tsp. cinnamon
1/2 tsp. nutmeg

Preparation

Whisk all ingredients in a 3-quart microwave casserole dish until smooth.
Cover with lid or vented plastic wrap; microwave on High for 10 minutes, stirring halfway through.
Reduce to Medium-high; microwave 10 minutes longer.
Stir halfway through. Let stand 20 minutes, covered.
Yield 5 cups, 8 servings. Calories: 112.
Fat: 0.