Baked Pumpkin Custard (Volumetrics)

• 1 (15 ounce) can unseasoned pumpkin
• 1 (14 ounce) can fat-free sweetened condensed milk
• 1 cup liquid egg substitute
• 1/3 cup water
• 2 teaspoons pumpkin pie spice
• 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon salt

1. Preheat oven to 350 degrees Fahrenheit.
2. Beat all ingredients in a large bowl on medium speed until the mixture is smooth.
3. Pour the mixture into an 8-inch round cake pan coated with cooking spray, cover the cake pan with aluminum foil, and place in a larger baking pan. Pour hot water into the larger baking pan to a depth of 1 inch.
4. Bake for 1 1/4 hours or until a knife inserted in the center comes out clean. Remove the pan from the water bath, uncover, and let cool on a wire rack for at least 30 minutes.
5. Serve at room temperature or cover and refrigerate overnight. Loosen the edges with a knife and invert the custard onto a serving plate.

pumpkin, condensed milk, liquid egg substitute, water, pumpkin pie spice, vanilla, salt

Taken from www.food.com/recipe/baked-pumpkin-custard-volumetrics-500425 (may not work)