Best Diabetic Pumpkin Custard Recipes
SUGAR FREE PUMPKIN CUSTARD
my grandmother is diabetic and i watch what i eat. i saw this recipe at trimlife.com, but i modified my version a bit.
Provided by dcwang wang
Categories Dessert
Time 1h3m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Put pumpkin and evaporated milk in mixing bowl.
- Break an egg and egg white into the mixture.
- With mixer or wooden spoon, beat mixture until smooth.
- Add the cinnamon.
- Mix well.
- Pour into custard cups.
- Place water inside casserole pan and put custard cups inches.
- Bake 15 minutes at 425°F.
- Lower temperature to 350°F and bake for another 40 to 45 minutes or until knife inserted comes out clean.
LITE 'N EASY CRUSTLESS PUMPKIN PIE (DIABETIC)
I put this into custard cups because it's made without a crust and simply mixed and refrigerated until firm. It's not very sweet so you might want to add some Splenda if you like a sweeter taste. I used caramel flavoring in place of the vanilla and pecan halves in place of the raspberries.
Provided by Annacia
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- COAT 9-inch deep-dish pie plate with nonstick cooking spray.
- PLACE water in medium bowl; sprinkle gelatin over water.
- Let stand for 5 to 10 minutes or until softened. Mixture may be firm.
- Bring 1 cup evaporated milk just to a boil in small saucepan.
- Slowly stir hot evaporated milk into gelatin.
- Stir in remaining evaporated milk, pumpkin, sugar, pumpkin pie spice and vanilla extract.
- POUR mixture into prepared pie plate.
- Refrigerate for 2 hours or until set.
- Garnish with whipped topping and raspberries, if desired.
Nutrition Facts : Calories 46, Fat 0.1, SaturatedFat 0.1, Sodium 5, Carbohydrate 9.7, Fiber 0.3, Sugar 3.6, Protein 2.1
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