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Baked Pumpkin Custard

Source of Recipe

Unkown
Makes 8 Servings

1 1/2 cups canned or mashed cooked pumpkin
1 can (12 ounces) evaporated skim milk
1 3/4 cups fat-free egg substitute
1/3 cup orange juice
1 1/2 tsp vanilla extract
1/2 cup light brown sugar
1 1/2 tsp pumpkin pie spice

Place all of the ingredients in a blender or food processor, and process until smooth. Coat a 2 quart soufflé 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.

Bake at 350 degrees 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 and serve.

SERVING SIZE: 2/3 cup …PER SERVING: 131 Calories, 0.2 g Fat, 0.9 g Fiber, 0 mg Cholesterol, 8.6 g Protein, 131 mg Sodium