1. Preheat oven to 350 degrees. 2. Stir together the sugar, cinnamon, cloves, cayenne and salt in a large bowl. 3. Whisk in the pumpkin, milk orange juice and egg substitute; divide among eight 6-oz custard cups. 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. Bake until firm around the edges and slightly puffed, approximately 45 minutes. 6. Carefully remove cups from water, cool completely, cover and refrigerate. 7. Before serving, top each serving with a tablespoon of whipped topping and an orange wedge. ---------------------------------------------------------------------------
Nutrition
Ingredients
