Pumpkin Pudding

Ingredients:
- 16 oz. solid pack pumpkin
- 1/2 c. thawed frozen egg substitute or 2 eggs
- 1/2 c. granulated sugar
- 1 (12 oz.) evaporated skimmed milk
- 1 Tbsp. cornstarch
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg

Directions:
- Whisk all ingredients in a 3-quart microwave-safe casserole until smooth.
- Cover with lid or vented plastic wrap and microwave on High for 10 minutes, stirring after 5 minutes.
- Reduce power to Medium-high and microwave 10 minutes more, stirring after 5 minutes.
- Let stand covered for 20 minutes.
- Serves 8.