Diabetic Pumpkin Custard Recipes

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SUGAR FREE PUMPKIN CUSTARD



Sugar Free Pumpkin Custard image

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

1 egg
1 egg white
10 (1 g) packets Equal sugar substitute
300 g canned pumpkin or 300 g pumpkin puree
177 ml evaporated milk
1 teaspoon cinnamon

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.

DIABETIC PUMPKIN CUSTARD



Diabetic Pumpkin Custard image

This recipe is a diabetic version of my Recipe #102073. I made this last night for my DIL's father who is a diabetic. He really enjoyed it. In fact he took the uneaten custard home with him to eat later. The baking soda and non-fat dry milk are recommended by Splenda as ingredients which should be added for each cup of Splenda used in baking. The number of ramekins used depends on how much each one holds. For this recipe I used 2 (2 cup) ramekins.

Provided by CarrolJ

Categories     Dessert

Time 1h

Yield 2-4 custards, 2-4 serving(s)

Number Of Ingredients 11

1 (15 ounce) can pumpkin (or fresh cooked equivalent)
1 cup splenda artificial sweetener (or other sweetener that can be baked)
1/8 teaspoon ground cloves
1/2 tablespoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
2 well beaten eggs
1/2 cup evaporated milk
1/2 cup heavy cream
1/2 teaspoon baking soda
1/2 cup non-fat powdered milk

Steps:

  • Combine first 8 ingredients in a large bowl, mixing well.
  • Combine the evaporated milk and the heavy cream in a small saucepan.
  • Heat the milks to the scalding point.
  • Add scalded milks to the other ingredients, mixing well.
  • Grease several ramekins or small baking dishes and fill 3/4 full. Place the ramekins in a baking pan. Then pour about 2 inches of boiling water into the baking pan so that the ramekins are surrounded by the water.
  • Bake 350 degrees for about 45- 60 minutes .
  • Custard is done when a knife or toothpick inserted into the middle comes out clean.
  • Top with desired whipped topping.

Nutrition Facts : Calories 535.1, Fat 32.3, SaturatedFat 18.4, Cholesterol 317.3, Sodium 1219.1, Carbohydrate 39.9, Fiber 2.1, Sugar 19, Protein 24.9

RICH PUMPKIN CUSTARD



Rich Pumpkin Custard image

"When I was on a low-fat diet, I couldn't bear the thought of celebrating Thanksgiving without my favorite pumpkin pie," explains Fort Wayne, Indiana's Mary Alice Dick. "So I altered the ingredients and created this thick pudding instead. Now I can enjoy the dessert throughout the year."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 10

3 large egg whites, lightly beaten
2/3 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Dash ground cloves
1 can (15 ounces) solid-pack pumpkin
1 teaspoon vanilla extract
1 can (12 ounces) fat-free evaporated milk

Steps:

  • In a large bowl, beat the egg whites, sugar, cinnamon, salt, ginger, nutmeg and cloves. Add pumpkin and vanilla; mix well. Gradually beat in milk. Pour into eight ungreased 6-oz. custard cups. , Place the cups in a 13x9-in. baking pan; add 1 in. of water to pan. Bake at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Serve warm or chill.

Nutrition Facts : Calories 125 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 220mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 2g fiber), Protein 5g protein.

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