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Baked Pumpkin Custard with Shortbread Crust

Prep Time: 15 minutes

Servings: 8

Ingredients

  30 Murray Sugar Free Cookies Murray® Sugar Free Shortbread

  3 Tbs light butter, melted

  1/2 tsp cinnamon

  1 3/4 cups egg substitute

  1 can (15 oz.) pumpkin

  1 can (12 oz.) evaporated fat-free milk

  1/2 cup Splenda granular (sugar substitute)

  4 tsp pumpkin pie spice

  1 tsp grated orange peel

  1 tsp vanilla

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Directions

1. In blender container or food processor bowl place cookies. Cover and process until finely crushed. Add butter and cinnamon. Process until well combined. Press onto bottom of 2-quart souffle dish. Bake at 350°F for 10 minutes. Cool completely. 2. In blender container or food processor bowl combine egg substitute, pumpkin, evaporated milk, Splenda, spice, orange peel and vanilla. Cover and process until just combined. Pour over crust in souffle dish. 3. Place souffle dish in shallow pan on oven rack. Pour 1 inch of boiling water into pan around souffle dish. Bake at 350°F for 1 1/4 to 1 1/2 hours or until knife inserted in center comes out clean. Remove souffle dish from hot water. Cool on wire rack for 1 hour. Refrigerate at least 4 hours. Garnish as desired. Store in refrigerator.

NOTE: Please see the Nutrition Facts panel and Dietary Exchanges for information on the total carbohydrate content of this recipe.

EXCHANGES: 2 starch, 1/2 milk, 1 meat