Low-Cal Pumpkin Custard

Low-cal Pumpkin Custard Recipe

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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

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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

  • 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.

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About Low-Cal Pumpkin Custard

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




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