1 c. evaporated skim milk
1 c. pumpkin puree
1 egg
1 egg white
1/2 c. all fruit apple butter
1 tsp. vanilla
1/2 tsp. ground cinnamon

Pour milk into 2 cup microwave safe measure, microwave on full until warm, not boiling, 1 minute. In bowl whisk pumpkin, egg and egg white, apple butter, vanilla, cinnamon. Add warm milk slow. Pour into 2 quart microwave, ring mold, microwave full until firm, 7 1/2 to 8 minutes. Rotate pan a quarter turn every 2 minutes. Refrigerate until chilled. 6 servings, 98 calories.