Microwave Pumpkin Pudding
- ¾ c pumpkin puree
- ⅔ c milk (dairy or non-dairy, I used almond)
- 1 T tapioca starch (or corn starch)
- 1 t cinnamon
- dash ground cloves
- dash nutmeg
- Combine all ingredients in microwave-safe bowl.
- Microwave on high, stirring after each minute, until the pudding starts to bubble and puff up. Stir.
- Refrigerate until lukewarm or chilled as desired. Top with whipped cream (or whipped coconut cream).