- Total Time
Buck tradition this Thanksgiving and forgo standard pumpkin pie. Instead, whip up our smooth, spicy and low-calorie flan.
unpacked brown sugar½ cup(s)
ground cinnamon½ tsp
ground cloves¼ tsp
cayenne pepper⅛ tsp
table salt⅛ tsp
canned pumpkin16 oz
fat free evaporated milk1 cup(s)
unsweetened orange juice¼ cup(s)
regular liquid egg substitute¾ cup(s)
lite whipped topping8 Tbsp
orange(s)½ medium, cut into 8 thin wedges
- Preheat oven to 350°F.
- Stir together sugar, cinnamon, cloves, cayenne and salt in a large bowl. Whisk in pumpkin, milk, orange juice and egg substitute; divide among eight 6-ounce custard cups.
- Set custard cups in a high-rimmed roasting pan and pour boiling water around them to a depth of 1 inch. Bake until firm around edges and slightly puffed, about 45 minutes. Remove cups from water (careful not to burn yourself), cool completely, cover and refrigerate. Before serving, top each cup with a tablespoon of whipped topping and an orange wedge.