Spicy Pumpkin Pudding
|Evaporated skim milk||1 Cup (16 tbs)|
|Pumpkin puree||1 Cup (16 tbs)|
|Fat free egg substitute||1⁄3 Cup (5.33 tbs)|
|All fruit apple butter||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
Pour the milk into a 2-cup glass measure.
Microwave on high for 1 minute, or until warm but not boiling.
In a medium bowl, thoroughly whisk together the pumpkin puree, eggs, apple butter, vanilla and cinnamon.
Slowly pour in the warm milk and mix in well.
Pour the mixture into a 2-quart microwave ring mold.
Microwave on high for a total of 8 minutes, stopping to rotate the pan a quarter turn every 2 minutes.
Serve warm or refrigerate until thoroughly chilled. (If serving the pudding chilled, unmold it onto a platter.)