Low-Cal Pumpkin Custard

Low-cal Pumpkin Custard

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Michele Hatcher

By
@bakinspoonful

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
5 Min
Cook:
10 Min

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

Step-by-Step

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

Printable Recipe Card

About Low-Cal Pumpkin Custard

Course/Dish: Other Desserts
Other Tags: Quick & Easy Healthy



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