1 1/2 cups canned pumpkin (not pumpkin
pie filling).
1 3/4 cups egg substitute.
1/3 cup fresh orange juice.
1/2 tbsp. vanilla extract (do not use
imitation
vanilla)
1/2 cup brown suger.
1/2 tbsp. pumpkin pie spice.
Put all ingredients in a blender and mix
until
smooth.
Spray a two quart round bowl with nonstick
canola
oil.
Pour mix into bowl, and put bowl into a
pan filled
with about 1 1/2 inchs hot water.
Bake at 350 for about 1 hr 20 min. or
until a tooth
pick or knife inserted in center comes out
clean.
Refrigerate over night. top with a little
fat free
whipped cream before serving.
