Low-Calorie Pumpkin Custards

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Low-Calorie Pumpkin Custards

This easy-on-the-waistline dessert has all the wonderful flavor of pumpkin pie.
Servings 6


  • 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 (op


  • 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

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