INGREDIENTS
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1/2 cup Splenda brown sugar blend
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground cloves
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1/8 teaspoon cayenne pepper
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1/8 teaspoon salt
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1 (16 ounce) pumpkin puree (not pie filling)
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1 cup fat-free evaporated milk
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1/4 cup orange juice
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3/4 cup fat free egg substitute
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8 tablespoons light whipped topping
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1/2 medium orange, cut into 8 thin wedges