|Cooked pumpkin||2 Cup (32 tbs)|
|Evaporated skim milk||3⁄4 Cup (12 tbs)|
|Eggs/1/2 cup fat-free egg substitute||2|
|Maple syrup||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1 Teaspoon|
|Grated nutmeg||1⁄4 Teaspoon|
|Ground ginger||1⁄8 Teaspoon|
In a 3-quart casserole, whisk together the pumpkin, milk, eggs, maple syrup, cornstarch, cinnamon, nutmeg, and ginger.
Cover with a lid and microwave on high for 5 minutes.
Stir, cover with a lid, and microwave on high for 5 minutes.
Cover with a lid and microwave on medium (50% power) for a total of 15 minutes, stirring twice during this time.
Let stand for 15 minutes.