Microwave Pumpkin Custard - cooking recipe

Ingredients

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

Preparation

In 1-quart microwave-safe bowl, combine pumpkin, evaporated skim milk, sugar, cinnamon, ginger, nutmeg, and salt.
Microwave, 3 minutes uncovered, on medium (50 perent) 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.