WEIGHT WATCHERS PUMPKIN FLAN

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