- 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
- 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.
- Bake the crust at 350 degrees F for 6 minutes. Set aside to cool completely.
- 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.
- 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.