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    You are in: Home / Recipes / Diabetic Pumpkin Custard Recipe
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    Diabetic Pumpkin Custard

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    CarrolJ's Note:

    This recipe is a diabetic version of my Opal's Pumpkin Pie. I made this last night for my DIL's father who is a diabetic. He really enjoyed it. In fact he took the uneaten custard home with him to eat later. The baking soda and non-fat dry milk are recommended by Splenda as ingredients which should be added for each cup of Splenda used in baking. The number of ramekins used depends on how much each one holds. For this recipe I used 2 (2 cup) ramekins.

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    Ingredients:

    Serves: 2-4

    Yield:

    custards

    Units: US | Metric

    Directions:

    1. 1
      Combine first 8 ingredients in a large bowl, mixing well.
    2. 2
      Combine the evaporated milk and the heavy cream in a small saucepan.
    3. 3
      Heat the milks to the scalding point.
    4. 4
      Add scalded milks to the other ingredients, mixing well.
    5. 5
      Grease several ramekins or small baking dishes and fill 3/4 full. Place the ramekins in a baking pan. Then pour about 2 inches of boiling water into the baking pan so that the ramekins are surrounded by the water.
    6. 6
      Bake 350 degrees for about 45- 60 minutes .
    7. 7
      Custard is done when a knife or toothpick inserted into the middle comes out clean.
    8. 8
      Top with desired whipped topping.

    Ratings & Reviews:

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    Nutritional Facts for Diabetic Pumpkin Custard

    Serving Size: 1 (210 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 535.0
     
    Calories from Fat 290
    54%
    Total Fat 32.3 g
    49%
    Saturated Fat 18.4 g
    92%
    Cholesterol 317.2 mg
    105%
    Sodium 1219.0 mg
    50%
    Total Carbohydrate 39.8 g
    13%
    Dietary Fiber 2.1 g
    8%
    Sugars 19.0 g
    76%
    Protein 24.9 g
    49%

    The following items or measurements are not included:

    Splenda granular

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