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"When I was on a low-fat diet, I couldn't bear the thought of celebrating Thanksgiving without my favorite pumpkin pie," explains Fort Wayne, Indiana's Mary Alice Dick. "So I altered the ingredients and created this thick pudding instead. Now I can enjoy the dessert throughout the year."
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Nutritional Analysis: 1 serving equals 125 calories, trace fat (trace saturated fat), 2 mg cholesterol, 220 mg sodium, 26 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchange: 1-1/2 starch.
Rich Pumpkin Custard published in Light & Tasty October 2005, p53
Baked Custard Recipe.An old-fashioned baked custard makes a comforting dessert.More Baked Custard…
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Reviewed on Dec. 30, 2008 by ward437
I substituted Splenda for sugar. Results were mouthwatering. I like this better than any other pumpkin desert I've ever tried. Good consistency, marvelous mixture of tastes, and an all-around pleasurable comfort food.
Reviewed on Oct. 21, 2008 by regalred1
Perfect for diabetics!!!My husband and I were diagnosed with borderline type 2 diabetes. We've been watching our carb intake eversince but I have been worried about baking my mom's pumpkin pie's for the holidays. This recipe is so similar but without all the sugar and pie crust. Thank you, Mary Alice Dick!!!RegalRed1 a/k/a LizzyD
Perfect for diabetics!!!
My husband and I were diagnosed with borderline type 2 diabetes. We've been watching our carb intake eversince but I have been worried about baking my mom's pumpkin pie's for the holidays. This recipe is so similar but without all the sugar and pie crust. Thank you, Mary Alice Dick!!!
RegalRed1 a/k/a LizzyD
Reviewed on Oct. 19, 2008 by quiltingbarbie
This wonderful and for Weight Watchers, it's only 2 points per serving!!!!!
Reviewed on Oct. 15, 2008 by mollyd48
I've been hoping to find a lowfat, tasty recipe like this. Thank you!
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