Best Diabetic Pumpkin Custard Recipes
SUGAR FREE PUMPKIN CUSTARD
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
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
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
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
PUMPKIN PECAN CUSTARD
My family loves pumpkin pie flavor, but this is a delicious, creamy, healthier alternative-and we don't miss the crust at all. It firms up as it cools. -Abby Booth, Coweta, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 9 ingredients. Transfer to eight 6-oz. ramekins or custard cups. Place in a baking pan; add 1 in. boiling water to pan. Bake, uncovered, at 325° for 20 minutes., Meanwhile, for topping, in a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until crumbly. Stir in pecans. Sprinkle over custards. Bake 15-20 minutes longer or until a knife inserted in the center comes out clean., Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate at least 4 hours.
Nutrition Facts : Calories 213 calories, Fat 9g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 160mg sodium, Carbohydrate 27g carbohydrate (21g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
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