Diabetic Pumpkin Custard Food

SUGAR FREE PUMPKIN CUSTARD

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.

LITE 'N EASY CRUSTLESS PUMPKIN PIE (DIABETIC)

Steps:

• COAT 9-inch deep-dish pie plate with nonstick cooking spray.
• PLACE water in medium bowl; sprinkle gelatin over water.
• Let stand for 5 to 10 minutes or until softened. Mixture may be firm.
• Bring 1 cup evaporated milk just to a boil in small saucepan.
• Slowly stir hot evaporated milk into gelatin.
• Stir in remaining evaporated milk, pumpkin, sugar, pumpkin pie spice and vanilla extract.
• POUR mixture into prepared pie plate.
• Refrigerate for 2 hours or until set.
• Garnish with whipped topping and raspberries, if desired.

DIABETIC CUSTARD

Steps:

• Mix cornflour and Splenda in a pan.
• Add a little milk to make a paste.
• When paste is smooth slowly add the rest of the milk and the vanilla.
• Add more vanilla if a stronger taste is preferred.
• Stir over a medium to low heat until it thickens to your desired consistency.
• Stirring consistenly will ensure there are no lumps.
• Serve over fresh fruit or no added sugar canned fruit.

PUMPKIN PIE FOR DIABETICS

Steps:

• Blend all ingredients in blender until smooth.
• Use plain canned pumpkin.
• Do not use canned pumpkin pie mixture.
• Pour into pie shell and chill until ready to serve.