Pumpkin Custard

So it's gotten warm again here, despite the chill last week. However, I did all my shopping when it was cold, so my foods for the week reflected that. The weather was putting me in the mood for pumpkin - in fact, I had a pumpkin soup lined up that I didn't get around to.

Anyhow, I've been eating this ridiculously easy custard for breakfast all week, and it's been a real treat. It's healthy, but it tastes decadent (and a lot like pumpkin pie). I especially like the kick the cayenne pepper gives without standing out too much.

Pumpkin Custard adapted from a Weight Watchers recipe

1 cup fat-free evaporated milk
3/4 cup Egg Beaters
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp salt
1/8 tsp cayenne pepper
1/4 cup orange juice
16 oz can of pumpkin
1/2 cup unpacked brown sugar

Preheat oven to 350. Stir together sugar, cinnamon, cloves, cayenne and salt in a large bowl. Whisk in pumpkin, milk, orange juice and eggs. Divide among 6 ramikins.

Set ramikins in a high-walled pan. Pour in an inch of boiling water. Bake until firm around the edges and slightly puffed, about 40 minutes. Remove from water bath, cool completely and refrigerate.