Ingredients for Lite N Easy Crustless Pumpkin Pie Diabetic
- Nonstick Cooking Spray
- ½ cup cold water
- Unflavored Gelatin
- 2% Evaporated Milk
- Pumpkin Puree
- Splenda Brown Sugar Blend
- 1 teaspoon pumpkin pie spice
- 1 teaspoon caramel flavoring
- Light Whipped Topping
- Fresh Raspberry
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How to Make Lite N Easy Crustless Pumpkin Pie Diabetic
- Prepare 6 custard cups by lightly coating with nonstick cooking spray.
- In a medium bowl, sprinkle 1 tablespoon of unflavored gelatin over ½ cup cold water.
- Let stand for 5-10 minutes to soften.
- In a small saucepan, heat 1 cup evaporated milk over medium heat until just simmering (do not boil).
- Slowly whisk the hot evaporated milk into the softened gelatin until completely dissolved.
- Stir in 1 (15-ounce) can pumpkin puree, ¼ cup sugar substitute (Splenda or equivalent, adjust to taste), 1 teaspoon pumpkin pie spice, and 1 teaspoon caramel flavoring.
- Stir in the remaining 1 cup evaporated milk until smooth and well combined.
- Pour the mixture evenly into the prepared custard cups.
- Refrigerate for at least 2 hours, or until completely set.
- Garnish with a dollop of sugar-free whipped topping and a few pecan halves before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
14g
Fat
0g
Carbs
3g
