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Pumpkin Flan
Created by Halfmysize.com,
Ingredients
At a glance
Main Ingredient
Cooking Method
Difficulty
Desserts
Serves
8

Serves - 8
Points - 2

1/2 cup(s) unpacked brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp cayenne pepper
1/8 tsp table salt
16 oz canned pumpkin
1 cup(s) fat-free evaporated milk
1/4 cup(s) orange juice
3/4 cup(s) fat-free egg substitute
8 tbsp lite whipped topping
1/2 medium orange(s), cut into 8 thin wedges

Methods/steps
1. Preheat oven to 350°F.
2. Stir together sugar, cinnamon, cloves, cayenne and salt. Whisk in pumpkin, milk, orange juice and egg substitute; divide among eight 6-ounce custard cups.
3. 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.
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