Weight Watchers Pumpkin Flan

Ingredients

• 1/2 cup brown sugar, unpacked or 1/4 Splenda brown sugar blend
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon salt

• 1 (16 ounce) can pumpkin puree (not pie filling)
• 1 cup fat-free evaporated milk
• 1/4 cup orange juice
• 3/4 cup fat free egg substitute
• 8 tablespoons light whipped topping
• 1/2 medium orange, cut into 8 thin wedges

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Stir together the sugar, cinnamon, cloves, cayenne and salt in a large bowl.

3. 3

   Whisk in the pumpkin, milk orange juice and egg substitute; divide among eight 6-oz custard cups.

4. 4

   Place the filled custard cups in a high-rimmed roasting pan and pour boiling water around them to a depth of 1 inch.

5. 5

   Bake until firm around the edges and slightly puffed, approximately 45 minutes.

6. 6

   Carefully remove cups from water, cool completely, cover and refrigerate.

7. 7

   Before serving, top each serving with a tablespoon of whipped topping and an orange wedge.