3/4 cup granulated sugar
2 large eggs
2 large egg whites
1 cup LIBBY’S 100% Pure Pumpkin
1/2 cup honey
1 to 1 1/2 teaspoon pumpkin pay spice
1 teaspoon vanilla extract
1/2 teaspoon salt
1 can (12 fl. oz.) evaporated fat free milk
PREHEAT oven to 350ºF
PLACE 8-inch-square baking dish into 13 x 9-inch baking dish; fill outer dish with hot water to 3/4-inch depth.
HEAT sugar in small, heavy-duty sauce pan over medium heat, stirring constantly, until melted and golden brown; pour into square dish. Remove square dish from pan of water; working quickly, swirl melted sugar around bottom and sides of dish to coat. Return dish to water.
COMBINE eggs, egg whites, pumpkin, honey, pumpkin pie spice, vanilla extract and salt in medium bowl. Add evaporated milk; mix well. Pour into prepared square baking dish.
BAKE for 40 to 45 minutes or until knife inserted near center comes out clean. Remove square baking dish from water. Cool on wire rack. Refrigerate 4 hours or overnight.
TO SERVE, run small spatula around edge of dish. Invert serving plate over baking dish, turn over; shake gently to release. Caramelized sugar forms sauce. Cut in quarters diagonally; cut each quarter in half to form triangles.
Makes 8 servings