Low-Cal Pumpkin Custard

Name: Low-Cal Pumpkin Custard
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
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

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By Michele Hatcher
@bakinspoonful

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

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Prep:

5 Min

Cook:

10 Min

Ingredients

Add to Grocery List

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

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