Ingredients
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1/2 cup brown sugar, unpacked or 1/4 Splenda brown sugar blend
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
1 (16 ounce) can pumpkin puree (not pie filling)
1 cup fat-free evaporated milk
1/4 cup orange juice
3/4 cup fat free egg substitute
8 tablespoons light whipped topping
1/2 medium orange, cut into 8 thin wedges
Preparation
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Preheat oven to 350 degrees.
Stir together the sugar, cinnamon, cloves, cayenne and salt in a large bowl.
Whisk in the pumpkin, milk orange juice and egg substitute; divide among eight 6-oz custard cups.
Place the filled custard cups in a high-rimmed roasting pan and pour boiling water around them to a depth of 1 inch.
Bake until firm around the edges and slightly puffed, approximately 45 minutes.
Carefully remove cups from water, cool completely, cover and refrigerate.
Before serving, top each serving with a tablespoon of whipped topping and an orange wedge.
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