Baked Pumpkin Custard with Shortbread Crust Recipe

Ingredients <br>- 18 Murray® Sugar Free Shortbread Cookies, finely crushed <br>- 1/2 teaspoon cinnamon <br>- 3 tablespoons light margarine, melted <br>- 1 tablespoon sugar-free orange marmalade <br>- 1 1/2 cups canned cooked pumpkin <br>- 1 (12 fluid ounce) can evaporated skim milk <br>- 1 3/4 cups egg substitute <br>- 1/3 cup fresh orange juice <br>- 1/2 cup granular sucrolose sweetener (such as Splenda®) <br>- 1 teaspoon vanilla extract <br>- 1 1/2 teaspoons pumpkin pie spice <br><p></p>Directions <br>step 1: Chop the cookies in the blender until finely crushed. Add in the cinnamon, margarine, and marmalade; pulse until well blended. Press the crumbs into the bottom of a 2-quart souffle dish. <br>step 2: Bake the crust at 350 degrees F for 6 minutes. Set aside to cool completely. <br>step 3: When crust has cooled, combine the filling ingredients in food processor or blender. Pour the mixture into the souffle dish on top of the crust. Place the souffle dish inside a larger baking pan filled with 1 inch of hot water. <br>step 4: Set both pans in the oven and bake for 1 hour and 15 minutes, until a knife inserted in the center comes out clean. Chill overnight. <br>

Ingredients
- 18 Murray® Sugar Free Shortbread Cookies, finely crushed
- 1/2 teaspoon cinnamon
- 3 tablespoons light margarine, melted
- 1 tablespoon sugar-free orange marmalade
- 1 1/2 cups canned cooked pumpkin
- 1 (12 fluid ounce) can evaporated skim milk
- 1 3/4 cups egg substitute
- 1/3 cup fresh orange juice
- 1/2 cup granular sucrolose sweetener (such as Splenda®)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice

Directions
step 1: Chop the cookies in the blender until finely crushed. Add in the cinnamon, margarine, and marmalade; pulse until well blended. Press the crumbs into the bottom of a 2-quart souffle dish.
step 2: Bake the crust at 350 degrees F for 6 minutes. Set aside to cool completely.
step 3: When crust has cooled, combine the filling ingredients in food processor or blender. Pour the mixture into the souffle dish on top of the crust. Place the souffle dish inside a larger baking pan filled with 1 inch of hot water.
step 4: Set both pans in the oven and bake for 1 hour and 15 minutes, until a knife inserted in the center comes out clean. Chill overnight.

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