low-cal pumpkin custard

★★★★★ 1 Review
bakinspoonful avatar
By Michele Hatcher
from Barnesville, OH

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

★★★★★ 1 Review
serves 6
prep time 5 Min
cook time 10 Min

Ingredients For low-cal pumpkin custard

  • 1 pkg
    gelatin, unflavored
  • 4 tsp
    cornstarch
  • 3/4 tsp
    pumpkin pie spices
  • 1/8 tsp
    salt
  • 1-15oz can
    pumpkin
  • 1-12oz can
    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

  • 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.

Categories & Tags for Low-Cal Pumpkin Custard:

ADVERTISEMENT
ADVERTISEMENT