Baked Pumpkin Custard

I like making this for the holidays for quest when I am tired of making pumpkin pie but still want to keep with the holiday theme. LOL

• Ready In: 1 hr 25 mins
• Serves: 8

Ingredients

• 1 1⁄2 cups  cooked pumpkin (canned or mashed)
• 1 (12 ounce) can  evaporated skim milk
• 1 3⁄4 cups fat free egg substitute
• 1⁄3 cup  orange juice
• 1 1⁄2 teaspoons vanilla extract
• 1⁄2 cup light brown sugar
• 1 1⁄2 teaspoons pumpkin pie spice

Directions

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