Weight Watchers Pumpkin Flan

• 1/2 cup brown sugar, unpacked or 1/4 Splenda brown sugar blend
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon salt
• 1 (16 ounce) can pumpkin puree (not pie filling)
• 1 cup fat-free evaporated milk
• 1/4 cup orange juice
• 3/4 cup fat free egg substitute
• 8 tablespoons light whipped topping
• 1/2 medium orange, cut into 8 thin wedges

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 orange juice 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.
7. Before serving, top each serving with a tablespoon of whipped topping and an orange wedge.

brown sugar, ground cinnamon, ground cloves, cayenne pepper, salt, pumpkin puree, milk, orange juice, egg substitute, light whipped topping, orange

Taken from www.food.com/recipe/weight-watchers-pumpkin-flan-246167 (may not work)