Low-Calorie Pumpkin Custards

Submitted by admin on Mon, 08/17/2009 - 22:29
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Summary

Yield6
RecipesCustard

Description

This easy-on-the-waistline dessert has all the wonderful flavor of pumpkin pie.

Ingredients

  • 1 envelope unflavored gelatin

  • 4 teaspoons cornstarch

  • 3/4 teaspoon pumpkin pie spice

  • 1/8 teaspoon salt

  • 1 15-ounce can pumpkin

  • 1 12-ounce can evaporated fat-free milk

  • 2 beaten eggs or 1/2 cup refrigerated or frozen egg product thawed

  • 14 packets heat-stable low-calorie sweetener

  • 6 gingersnaps

  • Frozen fat-free whipped dessert topping, thawed (optional)

  • Ground nutmeg

Instructions

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.

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.

Place a gingersnap into the bottom of six 6-ounce custard cups. Spoon pumpkin mixture into custard cups. Cover and chill 6 to 24 hours. Garnish with frozen whipped topping, if desired. Sprinkle with nutmeg before serving