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Low-Calorie Pumpkin Custards
Ingredients
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1
envelope unflavored gelatin
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4
teaspoons cornstarch
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3/4
teaspoon pumpkin pie spice
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1/8
teaspoon salt
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1
15 ounce can pumpkin
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1
12 ounce can evaporated fat-free milk
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2
beaten eggs or 1/2 cup refrigerated or frozen egg product thawed
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14
packets heat-stable low-calorie sweetener
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6
gingersnaps
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Frozen fat-free whipped dessert topping, thawed (optional)
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Ground nutmeg
Directions
1. In a large saucepan combine gelatin, cornstarch, pumpkin pie spice, and salt. Stir in pumpkin and evaporated 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 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. Place a gingersnap into the bottom of six 6-ounce custard cups. Spoon pumpkin mixture into custard cups. Cover and chill for at least 6 hours or up to 24 hours. Garnish with frozen whipped topping, if desired. Sprinkle with nutmeg before serving. Makes 6 servings.
Nutrition Facts
(Low-Calorie Pumpkin Custards)
- Servings Per Recipe 6,
- Calories 151,
- Protein (gm) 9,
- Carbohydrate (gm) 25,
- Fat, total (gm) 3,
- Cholesterol (mg) 73,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Vitamin A (RE) 1710,
- Vitamin C (mg) 4,
- Sodium (mg) 188,
- Calcium (DV %) 172,
- Iron (DV %) 2,
- Milk () 1,
- Starch () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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