Baked Pumpkin Custard

• 1 12 cups cooked pumpkin (canned or mashed)
• 1 (12 ounce) can evaporated skim milk
• 1 34 cups fat free egg substitute
• 13 cup orange juice
• 1 12 teaspoons vanilla extract
• 12 cup light brown sugar
• 1 12 teaspoons pumpkin pie spice

1. Place all the ingredients in a blender and process until smooth.
2. Coat a 2-qt.
3. souffle dish with Pam.
4. Pour the mixture into the dish, and place the dish in a pan filled with 1" of hot water.
5. Bake at 350F for about 1 hour and 15 minutes, or until a sharp knife inserted in the center of the custard comes out clean.
6. Chill for at least 8 hours or overnight and serve.

pumpkin, milk, egg substitute, orange juice, vanilla, light brown sugar, pumpkin pie spice

Taken from www.food.com/recipe/baked-pumpkin-custard-76794 (may not work)