Sugar Free Pumpkin Custard

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.

Recipe From food.com

Provided by dcwang wang

Time 1h3m

Yield 4-5 serving(s)

Categories Dessert

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.


Sugar Free Pumpkin Custard image

Number Of Ingredients: 6

Ingredients:

  • 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


PUMPKIN CUSTARD

This easy Thanksgiving dessert is a refreshing departure from pumpkin pie, but it has the same good old-fashioned flavor. I like to make custard. It's a cinch to prepare even on your busiest days and especially good after a hearty holiday meal, when just a touch for the sweet tooth is all you need. -Andrea Holcomb, Torrington, Connecticut

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h

Yield 4 servings.

Categories Desserts

Steps:

  • In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups. , Place in a 13x9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes. , For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator.


Pumpkin Custard image

Number Of Ingredients: 11

Ingredients:

  • 1 can (15 ounces) solid-pack pumpkin
  • 2 eggs
  • 1 cup half-and-half cream
  • 2/3 cup packed brown sugar
  • 1-1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • TOPPING:
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped pecans
  • 1 tablespoon butter, melted
  • Whipped cream and ground cinnamon, optional


PUMPKIN CUSTARD

This is not a particularly sweet dessert, but it is creamy. The recipe calls for cream, but I use half-and-half. Much of the creaminess comes from the pumpkin puree. This is great with coffee, but better with a nice port. Serve with a dollop of whipped cream.

Recipe From allrecipes.com

Provided by Chardonnay Queen

Time 1h

Yield 6

Categories Fruits and Vegetables,Vegetables,Squash

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter 6 custard cups or ramekins.
  • Mix eggs, egg yolks, and flour together in a bowl until smooth. Whisk pumpkin puree, half-and-half, milk, sugar, salt, vanilla extract, cinnamon, nutmeg, and ginger into egg mixture until smooth; spoon into prepared custard cups.
  • Arrange custard cups onto a large baking pan. Pour enough water around the custard cups to fill pan halfway.
  • Bake in the preheated oven until custards are set in the middle, about 40 minutes. Serve at room temperature or chilled.


Pumpkin Custard image

Number Of Ingredients: 12

Ingredients:

  • 2 eggs
  • 2 egg yolks
  • 1 tablespoon all-purpose flour
  • 1 (15 ounce) can pumpkin puree
  • 1 cup half-and-half
  • 1 cup milk
  • ½ cup white sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger


PUMPKIN STREUSEL CUSTARD

This is a delectable dessert for chilly fall and winter days. The streusel topping complements the smooth, spicy custard to perfection. I adjusted a dessert recipe in my files to come up with this two-serving version. -Maxine Smith, Owanka, South Dakota

Recipe From tasteofhome.com

Provided by Taste of Home

Time 45m

Yield 2 servings.

Steps:

  • In a bowl, beat the egg. Add brown sugar, vanilla, salt and spices. Stir in pumpkin and milk. Pour into two greased 8- or 10-oz. custard cups. Bake at 325° for 20 minutes. Meanwhile, for topping, combine brown sugar, flour and cinnamon in a small bowl. Cut in butter until crumbly; stir in pecans. Sprinkle over custard. Bake 15 minutes longer or until a knife inserted in the center comes out clean.


Pumpkin Streusel Custard image

Number Of Ingredients: 14

Ingredients:

  • 1 egg
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon each ground allspice, ginger and nutmeg
  • 2/3 cup canned pumpkin
  • 1/2 cup evaporated milk
  • TOPPING:
  • 1 tablespoon brown sugar
  • 2 teaspoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon cold butter
  • 2 tablespoons chopped pecans


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