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This dessert is most easily made with canned pumpkin; however, if you prefer the taste of sweet potatoes, just puree a 15 ounce can of drained sweet potatoes or bake or stew 1 1/2 pounds of fresh sweet potatoes until done.

Yield: 6 to 8 servings

Baking time: 5 to 7 minutes in a microwave oven, 30 to 40 minutes in a conventional oven at 350 F

2 cups pureed pumpkin or sweet potato (1, 15 oz. can)

1 1/2 cups evaporated skim milk

1 large egg, plus 1 egg white

1/2 cup firmly packed  light brown sugar

2 teaspoons pumpkin pie spice or 1/4 teaspoon each ground ginger, nutmeg, allspice and cloves

1. In a blender, combine the pumpkin (or sweet potato), milk. egg and egg white, brown sugar and spice.  process to blend well.  Pour the mixture into 6 to 8 buttered baking dishes.

2. Place in the mixrowave oven and cook on high for 5 minutes (see *Note) or until a table knife inserted in the center comes out clean.  Cook for another minute or two, if needed.  Serve warm.

*Note:  Or, preheat a conventional oven to 350f. Place the baking dishes in a pan large enough to hold them.  Add hot water to about halfway up the sides of the baking dishes.  Place the pan in the oven and bake for 30 to 40 minutes, until an inserted knife comes out clean,

PER SERVING: (1/8 recipe) Calories 157, Protein 5 g, Carbohydrates, 33 g, Fiber 4 g, Fat 1 g,  Saturated Fat 0 g, CHolesterol 28 mg, Sodium 186 mg. (Analyzed with Pumpkin.)

Recipe reprinted with permission from Quick and Easy Southwestern Cookbook  by Jane Butel.

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