low-cal pumpkin custard

Name: Low-Cal Pumpkin Custard
Prep time: 5 min
Cook time: 10 min
Yield: 6
Ingredients: 1 package(s) gelatin, unflavored; 4 teaspoon(s) cornstarch; 3/4 teaspoon(s) pumpkin pie spices; 1/8 teaspoon(s) 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 package(s) low cal sweetner; 6 - gingersnaps (optional); - frozen whipped topping, thawed (fat free); - ground nutmeg

(1 RATING)

31 Pinches

Michele Hatcher

Barnesville, OH

Updated on Dec 2, 2011

My diabetic husband loves this dessert. No need for pie crust-just give him a spoon.

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prep time 5 Min

cook time 10 Min

method ---

yield 6 serving(s)

Ingredients

1 package gelatin, unflavored
4 teaspoons cornstarch
3/4 teaspoon pumpkin pie spices
1/8 teaspoon salt
1-15oz can pumpkin
1-12oz can fat-free evaporated milk
2 - beaten eggs or 1/2 cup frozen egg product thawed
14 packages low cal sweetner
6 - gingersnaps (optional)
- frozen whipped topping, thawed (fat free)
- ground nutmeg

How To Make low-cal pumpkin custard

Step 1

In large saucepan,combine gelatin,cornstarch,spice and salt.Stir in pumpkin and milk. Let stand 5 minutes to soften gelatin.

Step 2

Cook 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.
Step 3

Put 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.
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