|30||Murray Sugar Free® Shortbread cookies
|3 tablespoons||light butter, melted
|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 teaspoons||pumpkin pie spice
|1 teaspoon||grated orange peel
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
Pumpkin Custard w/ Shortbread Crust
A seasonal favorite that features real pumpkin and Murray Sugar Free® Shortbread cookies makes this custard great anytime of the year.