| Yield | 6 |
|---|---|
| Recipes | Custard |
| Yield | 6 |
|---|---|
| Recipes | Custard |
This easy-on-the-waistline dessert has all the wonderful flavor of pumpkin pie.
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
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