Baked Pumpkin Custard
|Canned pumpkin||1 1⁄2 Cup (24 tbs) (Or Mashed And Cooked)|
|Evaporated milk||12 Ounce|
|Fat free egg substitute||1 3⁄4 Cup (28 tbs)|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Light brown sugar||1⁄2 Cup (8 tbs)|
|Pumpkin pie spice||1 1⁄2 Teaspoon|
1. Place all of the ingredients in a blender or food processor, and process until smooth.
2. Coat a 2-quart souffle dish with nonstick cooking spray. Pour the mixture into the dish, and place the dish in a pan filled with 1 inch of hot water.
3. Bake at 350°F for about 1 hour and 15 minutes, or until a sharp knife inserted in the center of the custard comes out clean. Chill for at least 8 hours or overnight.