Diabetic Pumpkin Custard Recipe

Name: Diabetic Pumpkin Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Combine first 8 ingredients in a large bowl, mixing well.
2
Combine the evaporated milk and the heavy cream in a small saucepan.
3
Heat the milks to the scalding point.
4
Add scalded milks to the other ingredients, mixing well.
5
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.
6
Bake 350 degrees for about 45- 60 minutes .
7
Custard is done when a knife or toothpick inserted into the middle comes out clean.
8
Top with desired whipped topping.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Diabetic Pumpkin Custard falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Diabetic Pumpkin Custard

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