Ingredients
1/2 C unpacked brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp cayenne pepper
1/8 tsp table salt
16 oz canned pumpkin
1 C FF evaporated milk
1/4 C orange juice
3/4 C fat-free egg substitute
8 T lite whipped topping
1/2 medium orange(s), cut into 8 thin wedges
Preheat oven to 350°F.
Stir together sugar, cinnamon, cloves, cayenne and salt. Whisk in pumpkin, milk, orange juice and egg substitute;
divide among eight 6-ounce custard cups.
Set custard cups in a roasting pan and pour boiling water around them to a depth of 1 inch.
Bake until firm around the edges and slightly puffed, about 45 minutes. Remove cups from water, cool completely, cover and refrigerate. Before serving, top each cup with a tablespoon of whipped topping and an orange wedge.
