Pumpkin Flan in Custard Cups

• 12 cup Splenda sugar substitute
• 12 teaspoon ground cinnamon
• 12 teaspoon ground ginger
• 14 teaspoon allspice
• 14 teaspoon ground cloves
• 18 teaspoon cayenne pepper
• 18 teaspoon salt
• 1 (16 ounce) can pumpkin puree
• 1 cup fat-free evaporated milk
• 14 cup nonfat milk
• 34 cup Egg Beaters egg substitute

1. Preheat oven to 350 degrees.
2. Stir together the sugar, cinnamon, cloves, cayenne and salt in a large bowl.
3. Whisk in the pumpkin, milk and egg substitute; divide among eight 6-oz custard cups.
4. Place the filled custard cups in a high-rimmed roasting pan and pour boiling water around them to a depth of 1 inch.
5. Bake until firm around the edges and slightly puffed, approximately 45 minutes.
6. Carefully remove cups from water, cool completely, cover and refrigerate.

splenda sugar substitute, ground cinnamon, ground ginger, allspice, ground cloves, cayenne pepper, salt, pumpkin puree, milk, nonfat milk, egg beaters

Taken from www.food.com/recipe/pumpkin-flan-in-custard-cups-420116 (may not work)