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| 1 Tasse | pumpkin canned |
| 1/2 Tasse | skim milk evaporated |
| 1/4 Tasse | brown sugar firmly packed, light |
| 1/4 Teelöffel | cinnamon ground |
| 1/4 Teelöffel | ginger ground |
| 1/8 Teelöffel | nutmeg ground |
| 1/8 Teelöffel | salt |
| 1 gross | egg |
| 1 gross | egg white |
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1. In 1-quart microwave-safe bowl, combine pumpkin, evaporated skim milk, sugar, cinnamon, ginger, nutmeg, and salt. Microwave, uncovered, on medium (50 perent) 3 minutes. In small bowl, beat egg and egg white until blended.
2. 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.
Country Living/December/92 Scanned & fixed by Di Pahl & <gg>
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