Unpacked brown sugar
Fat free evaporated milk
Unsweetened orange juice
Regular liquid egg substitute
Whipped topping light or fat free
½ medium, cut into 8 thin wedges
- Preheat oven to 350°F.
- Stir together sugar, cinnamon, cloves, cayenne and salt. Whisk in pumpkin, milk, orange juice and egg substitute; divide among eight 6-ounce custard cups.
- Set custard cups in a roasting pan and pour boiling water around them to a depth of 1 inch. Bake until firm around the edges and slightly puffed, about 45 minutes. Remove cups from water, cool completely, cover and refrigerate. Before serving, top each cup with a tablespoon of whipped topping and an orange wedge.