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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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I like making this for the holidays for quest when I am tired of making pumpkin pie but still want to keep with the holiday theme. LOL Ingredients:
1 1/2 cups cooked pumpkin (canned or mashed) |
1 (12 ounce) can evaporated skim milk |
1 3/4 cups fat free egg substitute |
1/3 cup orange juice |
1 1/2 teaspoons vanilla extract |
1/2 cup light brown sugar |
1 1/2 teaspoons pumpkin pie spice |
Directions:
1. Place all the ingredients in a blender and process until smooth.
2. Coat a 2-qt. souffle dish with Pam.
3. Pour the mixture into the dish, and place the dish in a pan filled with 1 of hot water.
4. 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.
5. Chill for at least 8 hours or overnight and serve.
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