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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."
This recipe is:
Healthy
Diabetic Friendly
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.
Originally published as Rich Pumpkin Custard in Light & Tasty October 2005, p53
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Reviewed on Mar. 24, 2012 by Eggslicer
Amazing. I made in twice this week! Since i'm a type 2 diabetic i cut the sugarback to a half a cup. My ramekins are a little smaller in diameter but deeper so i baked them an extra ten minutes.
Reviewed on Sep. 24, 2011 by weegee56
Delicious! I don't have custard cups so baked in a pie plate for 55 minutes. My husband loved it! Will make again.
I made this last night and it was delicious. I don't have custard cups so baked it in a pottery pie plate for about 55 minutes. My husband loved it! Will make this often. Thanks for a great recipe!
Reviewed on Dec. 04, 2010 by Char-lovetobake2
I also make a simular recipe, but follow the recipe on pumpkin can, substituting low-fat evap. milk, splenda on occasions, but I don't bake it in the oven. I place it in a 2 qt. baking dish, set inside a 3 qt. bk'g dish to which I place HOT water, then MICROWAVE it about 5-8 minutes, remove, and fold edges towards the center and continue cooking, repeating as necessary until all is cooked. It is not a smooth-looking texture, but the taste and quick convience of microwaving more than makes up for it's appearance, plus it keeps the heat in the kitchen to a minimum and if the oven is in use for something else, it saves oven space.
Reviewed on Dec. 04, 2010 by AnnKup
I made this for Thanksgiving as a light dessert alternative. I used brown sugar and adjusted the spices slightly to match our family's traditional favorite pumpkin pie recipe. Great!
Reviewed on Dec. 02, 2010 by bgray1245
Actually I haven't made this yet, but I will and I'm sure it's good. Can we use whole eggs, and if so how many? Thanks. Barb
Reviewed on Dec. 02, 2010 by bettswhite
Made it for myself and a gluten-intolerant friend - a very good substitute for pumpkin pie.
Reviewed on Dec. 02, 2010 by ItchieFeet
Was great for Thanksgiving, light desert after big meal. I also used the Splenda Brown sugar instead.
Reviewed on Dec. 02, 2010 by JOHNSWIFE1964
I would further lighten the recipe by using Egg Beaters' egg whites. I love pumpkin pie and this way, you can have the taste without the guilt.
Reviewed on Dec. 02, 2010 by CHRISHARSH
I made this for my family and doubled the recipe! It was sooooo good! Everyone loved it
Reviewed on Dec. 02, 2010 by mommomrupert
I made this with butternut squash that I cooked down myself. Wow! Even my picky husband liked it. I will definately try it again and maybe try the Splenda in it.
Reviewed on Nov. 22, 2010 by asnunez
Made it with Splenda Brown Sugar. One word to describe it. WOW!
Reviewed on Nov. 22, 2010 by dougjanie
Could this be baked in a pie shell??
Reviewed on Nov. 20, 2010 by Valerieh5
This was absolutely delicious. I left out the cloves and ginger (didn't have any), but it still tasted great. I will definitely make this again.
Reviewed on Oct. 10, 2010 by elsnana
We like to eat healthy in our family & aren't big fans of pie, so when I saw this recipe I had to try it. I have made it many times & have given out the recipe almost everytime I serve it to company.I can't believe that such a rich tasting custard can be made with just egg whites! It is a real comfort food & it wouldn't be Thanksgiving without it!!!
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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