Baked Pumpkin Custard (Volumetrics) - cooking recipe

Ingredients

1 (15 ounce) can unseasoned pumpkin
1 (14 ounce) can fat-free sweetened condensed milk
1 cup liquid egg substitute
1/3 cup water
2 teaspoons pumpkin pie spice
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt

Preparation

Preheat oven to 350 degrees Fahrenheit.
Beat all ingredients in a large bowl on medium speed until the mixture is smooth.
Pour the mixture into an 8-inch round cake pan coated with cooking spray, cover the cake pan with aluminum foil, and place in a larger baking pan. Pour hot water into the larger baking pan to a depth of 1 inch.
Bake for 1 1/4 hours or until a knife inserted in the center comes out clean. Remove the pan from the water bath, uncover, and let cool on a wire rack for at least 30 minutes.
Serve at room temperature or cover and refrigerate overnight. Loosen the edges with a knife and invert the custard onto a serving plate.