2 cups pumpkin, cooked
3/4 cup evaporated nonfat skim milk
1/2 cup fat-free egg substitute
2 tablespoons maple syrup
1 tablespoon cornstarch
1 teaspoon cinnamon
1/4 teaspoon nutmeg freshly grated
1/8 teaspoon ground ginger
DIRECTIONS
In a 3-quart casserole, whisk the pumpkin, milk, egg substitute, maple syrup, cornstarch, cinnamon, nutmeg, and ginger.
Cover with vented plastic wrap; microwave on HIGH for 10 minutes, stirring once. Stir, cover and microwave on MEDIUM for 15 minutes, stirring twice. Let stand for 15 minutes.
Yield: 4 servings
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