Thanksgiving Pumpkin Custard recipe (Microwave)


1 cup canned pumpkin
½ cups evaporated skim milk
¼ cups brown sugar
¼ teaspoons ground cinnamon
¼ teaspoons ground ginger
0.12 teaspoons ground nutmeg
1   egg
1   egg white
some   salt

Posted by MayLoL on Nov 12, 2010


Combine pumpkin, evaporated skim milk, sugar, cinnamon, ginger, nutmeg, and salt. Microwave 3 minutes uncovered, on medium. 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 2 to 3 minutes. Set aside to cool at least 10 minutes.

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