Ingredients
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3/4 cup sugar
2 large eggs
2 large egg whites
1 cup unsweetened solid-pack pumpkin (NOT pumpkin pie filling)
1/2 cup honey
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
1/2 teaspoon salt
1 (12 ounce) can carnation fat-free evaporated milk
Preparation
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Preheat oven to 350 degrees.
Place 8in square baking dish into 13x9 inch baking dish, fill outer dish with hot water to 3/4 inch depth.
Heat sugar in small saucepan over medium heat, stirring constantly until melted and golden brown, pour into square dish.
Working quickly, remove square dish from water, swirl melted sugar around bottom and sides of dish to coat, return dish to water.
Combine eggs, egg whites, pumpkin, honey, spice, vanilla, and salt in medium bowl, add evaporated milk and mix well.
Pour into prepared square baking dish.
Bake 40-45 minutes, remove dish from water and cool on wire rack, refrigerate for 4 or more hours.
To serve: run a small spatula around edge of dish, place large plate over dish and turn over, shaking gently to release.
Cut into quarters diagonally, cut each quarter into half to form triangles.
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