Pumpkin Custard

• 1 (16 ounce) can pumpkin
• 12 cup prune, pitted and finely chopped
• 14 cup frozen apple juice concentrate, thawed
• 14 cup frozen orange juice concentrate, thawed
• 2 teaspoons margarine, reduced calorie
• 1 cup evaporated skim milk
• 12 cup fat free egg substitute
• 1 tablespoon orange zest
• 2 teaspoons pumpkin pie spice
• 8 jack-be-little tiny pumpkins (3 1/2 inches in diameter)

1. In a medium saucepan, stir together the pumpkin, prunes, apple, orange juice concentrate and margarine.
2. Simmer uncovered for 15 minutes, stirring frequently.
3. Transfer to a food processor and add milk, egg substitute, orange peel and spice.
4. Process until smooth.
5. Cut off the tops of each pumpkin about 1 inch down.
6. Scoop out the seeds.
7. Place the shells in a 13" X 9" baking dish.
8. Bake at 350 degrees for about 30 minutes or until the flesh is tender but the shells are not in danger of collapsing.
9. Spoon the custard mixture into the shells.
10. Bake at 350 degrees for about 30 minutes or until a knife inserted near the center of custard comes out clean.

pumpkin, apple juice concentrate, orange juice concentrate, margarine, milk, egg substitute, orange zest, pumpkin pie spice, pumpkins

Taken from www.food.com/recipe/pumpkin-custard-44943 (may not work)