Baked Pumpkin Custard Recipe
Ingredients
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 teaspoons vanilla extract
1/2 cup light brown sugar
1 1/2 teaspoons pumpkin pie spice
Directions
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.
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.
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