Low-Cal Pumpkin Custard
By
Michele Hatcher
@bakinspoonful
1
My diabetic husband loves this dessert. No need for pie crust-just give him a spoon.
Ingredients
- 1 pkg
- gelatin, unflavored
- 4 tsp
- cornstarch
- 3/4 tsp
- pumpkin pie spices
- 1/8 tsp
- salt
- 1-15oz can(s)
- pumpkin
- 1-12oz can(s)
- fat-free evaporated milk
- 2
- beaten eggs or 1/2 cup frozen egg product thawed
- 14 pkg
- low cal sweetner
- 6
- gingersnaps (optional)
- frozen whipped topping, thawed (fat free)
- ground nutmeg
How to Make Low-Cal Pumpkin Custard
- 1In large saucepan,combine gelatin,cornstarch,spice and salt.Stir in pumpkin and milk. Let stand 5 minutes to soften gelatin.
- 2Cook and stir over medium heat until mixture bubbles:cook and stir 2 minutes more. Remove from heat.Gradually stir 1 cup hot mixture into beaten eggs;return all egg mixture to saucepan. Cook and stir over low heat for 2 minutes.Do not boil. Remove from heat.Stir in sweetener.
- 3Put 1 gingersnap in each 6oz custard cup,spoon in custard,cover and chill 6-24 hrs. Garnish with whipped topping before serving if you desire.Sprinkle with nutmeg.
About Low-Cal Pumpkin Custard
Course/Dish: Other Desserts
Other Tags: Quick & Easy, Healthy
