INGREDIENTS
- 1⁄2cup brown sugar, unpacked or 1/4 Splenda brown sugar blend
- 1⁄2teaspoon ground cinnamon
- 1⁄4teaspoon ground cloves
- 1⁄8teaspoon cayenne pepper
- 1⁄8teaspoon salt
- 1(16 ounce) can pumpkin puree (not pie filling)
- 1cup fat-free evaporated milk
- 1⁄4cup orange juice
- 3⁄4cup fat free egg substitute
- 8tablespoons light whipped topping
- 1⁄2medium orange, cut into 8 thin wedges
DIRECTIONS
- 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.
Ready In: 1hr Ingredients: 11 Serves: 8