Ingredients:
2 large eggs
1 (15 oz.) can pumpkin purée (not pie filling)
¾ cup Splenda Granular
1 tablespoon molasses
2 teaspoons cornstarch
1½ teaspoons cinnamon
½ teaspoon ginger
¼ teaspoon allspice (optional)
¼ teaspoon ground cloves
1 teaspoon vanilla
1 (12 oz.) can evaporated skim milk
Directions:
2. Whisk eggs until well mixed in a large bowl. Add remaining ingredients and whisk until smooth.
3. Pour the filling into the cups, and place cups in a large, deep baking pan. Pour boiling water into the baking pan until it reaches halfway up the sides of the cups.
4. Bake for 40 minutes or until a knife inserted near the centers of the custards comes out clean.
Nutritional Info (per serving):
Calories 120
Fat 1.5g (.5g saturated)
Carbohydrate 17g
Fiber 2g
Protein 8g
Sodium 100mg
Diabetic exchange = ½ Carbohydrate, ½ Low-Fat Milk, ½ Vegetable
WW point comparison = 2 points
Additional comments:
The best part of pumpkin pie (and the best part for you), is the rich pumpkin filling. Here is a recipe that gives you that delicious filling without the added calories and work of a crust. Another bonus - baking the filled cups in a water bath produces an even creamier custard texture than you achieve with a pie.
Note: Individual servings not only make desserts easy to serve, but they're also great for portion control.
The goal of Destination Diabetes is to be a useful and credible resource for the more than 20 million children and adults who have diabetes in the U.S. and their families. Destination Diabetes provides information on a wide range of diabetes health and wellness topics. Articles are written or reviewed by diabetes advisors who have experience in diabetes education.
