Pumpkin Custard Pie Low Fat And Delicious Recipes
PUMPKIN PIE CUSTARD
Instead of pumpkin pie, try this flavorful light holiday dessert. My husband's aunt shared the recipe after she brought this treat to a family party. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place ten 6-oz. ramekins or custard cups coated with cooking spray in a 15x10x1-in. baking pan., In a large bowl, beat first four ingredients until smooth. Add sugar, salt and spices; mix well. Divide among ramekins., Bake until a knife inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and sprinkle with cinnamon.
Nutrition Facts : Calories 120 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 151mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
PUMPKIN CUSTARD PIE
This is a luscious pumpkin custard pie! Baking the hot filling in a chilled crust produces a smooth, shiny good textured custard and a well baked crust.
Provided by SARALAUGHS52
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a saucepan, stir the pumpkin over medium-high heat for 10 minutes or until slightly dry and caramelized.
- Remove from heat; add the sugar, salt, cinnamon and ginger. Mix well.
- Add the eggs, cream and milk. Mix until smooth; pour into pastry lined pie pan.
- Bake for 25 to 30 minutes or until crust is golden brown. Allow to completely cool on rack before cutting.
Nutrition Facts : Calories 326.3 calories, Carbohydrate 33.6 g, Cholesterol 88.5 mg, Fat 20.1 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 9.3 g, Sodium 297.9 mg, Sugar 20.2 g
LOW-CARB SLOW-COOKER PUMPKIN CUSTARD
This Low-Carb Slow-Cooker Pumpkin Custard is like pumpkin pie without the crust. It makes a delicious dessert that can work for low-carb, keto, lc/hf, diabetic, gluten-free, grain-free, Paleo, or Banting diets.
Provided by Annissa Slusher
Categories Dessert
Time 2h40m
Number Of Ingredients 8
Steps:
- Spray or grease the inside of a 3 or 4 quart slow-cooker crock using coconut oil spray or butter.
- Break eggs into a medium mixing bowl. Blend until smooth and slightly thickened, using a mixer or a whisk. Gradually beat in sweetener. Add pumpkin puree and vanilla (or maple) extract to the egg mixture and blend in.
- Whisk almond flour, pumpkin spice, and salt together in a small mixing bowl. If prefered, you may sift them together.
- Blend almond flour, salt and pumpkin pie spice mixture into the pumpkin mixture. Continue to blend while , streaming in the melted butter, ghee, or coconut oil. When all ingredients are well mixed, transfer mixture to the slow-cooker.
- Place a paper towel over the crock, then cover with the lid. The paper towel between the top of the crock and the lid absorbs the condensed moisture that forms on the lid and keeps it from dripping onto the custard.
- Set slow-cooker to the low setting. Cook for 2-2:45 hours, and begin checking at the two hour mark. when custard is done, the sides will pull away from the crock and the center will be set. For me, it's usually done in about 2 hours and 15 minutes.
- Serve warm with stevia sweetened whipped cream and a sprinkle of nutmeg, if desired.
Nutrition Facts : ServingSize 1 slice, Calories 183 kcal, Carbohydrate 5 g, Protein 7 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 144 mg, Sodium 99 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 2 g
PUMPKIN CUSTARD
This is not a particularly sweet dessert, but it is creamy. The recipe calls for cream, but I use half-and-half. Much of the creaminess comes from the pumpkin puree. This is great with coffee, but better with a nice port. Serve with a dollop of whipped cream.
Provided by Chardonnay Queen
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter 6 custard cups or ramekins.
- Mix eggs, egg yolks, and flour together in a bowl until smooth. Whisk pumpkin puree, half-and-half, milk, sugar, salt, vanilla extract, cinnamon, nutmeg, and ginger into egg mixture until smooth; spoon into prepared custard cups.
- Arrange custard cups onto a large baking pan. Pour enough water around the custard cups to fill pan halfway.
- Bake in the preheated oven until custards are set in the middle, about 40 minutes. Serve at room temperature or chilled.
Nutrition Facts : Calories 211 calories, Carbohydrate 27.7 g, Cholesterol 148.5 mg, Fat 8.8 g, Fiber 2.2 g, Protein 6.4 g, SaturatedFat 4.6 g, Sodium 618 mg, Sugar 21.3 g
LOW-FAT PUMPKIN PIE
You won't miss the fat one bit when you slice into this spicy pumpkin pie with its golden crust and creamy filling. Sharon Haugen of Fargo, North Dakota shares the recipe for her lightened-up twist on a Thanksgiving classic.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the pumpkin, condensed milk, egg substitute and seasonings just until smooth. Pour into pastry shell., Bake at 425° for 15 minutes. Reduce heat to 350°; bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 246 calories, Fat 6g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 334mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 3g fiber), Protein 8g protein.
ABBY'S PUMPKIN PIE CRUSTLESS CUSTARD
Instead of pumpkin pie, try this flavorful yet light and low fat dessert. If you don't have enough ramekins or custard cups you can bake this in most coffee cups.
Provided by Hill Family
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl, beat the pumpkin, evaporated milk, egg whites and skim milk until smooth. Add the sugar, cinnamon, ginger, cloves, nutmeg, and salt; mix well.
- Spoon into 10 6 oz ramekins or custard cups coated with non-stick cooking spray. Place on a baking sheet or in a baking pan for stability.
- Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Refrigerate until serving. Top with a dollop of whipped topping and enjoy.
Nutrition Facts : Calories 140.5, Fat 2.8, SaturatedFat 1.7, Cholesterol 10.1, Sodium 263.7, Carbohydrate 23.6, Fiber 1.6, Sugar 16.8, Protein 6.2
PUMPKIN CUSTARD "PIE"--LOW FAT AND DELICIOUS.
This is pumpkin pie for you dieters.. DELICIOUS, healthy, and so easy. It has no crust, which eliminates 100s of calories but still holds its shape--Creamy, spicy, absolutely delicious.
Provided by KTT7310
Categories Tarts
Time 1h
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 350 degrees, spray a pie pan/tart pan with nonstick spray.
- Combine all ingredients except egg whites in a large bowl, mix until smoothly incorporated.
- In a small bowl, beat the egg whites until they are smooth and lose a bit of their elasticity. Combine with pumpkin mixture.
- Pour mixture into prepared pan, carefully put into the oven.*Tip: Put it on a cookie sheet!
- Bake for 50 minutes, or until set in the middle.
- Cool and CHILL,THEN enjoy. :).
Nutrition Facts : Calories 95.7, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.5, Sodium 68.5, Carbohydrate 19.1, Fiber 0.4, Sugar 15.3, Protein 5.1
More about "pumpkin custard pie low fat and delicious recipes"
PUMPKIN PIE CUSTARD CUPS | MEALS FOR MY MOTHER-IN-LAW
From carolbentley.wordpress.com
Estimated Reading Time 2 mins
AMISH PUMPKIN CUSTARD PIE RECIPE - AMISH HERITAGE
From amish-heritage.org
5/5 (1)Total Time 1 hr 10 minsCategory DessertCalories 140 per serving
SKINNY PUMPKIN DESSERT RECIPES - SIMPLE NOURISHED …
From simple-nourished-living.com
INDIVIDUAL BAKED PUMPKIN CUSTARDS | HEALTHY RECIPES | WW ...
From weightwatchers.com
Cuisine AmericanCategory DessertServings 8Total Time 30 mins
- To make custard, combine pumpkin, eggs, egg whites, skim milk, evaporated milk, 2 teaspoons of sweetener, 2 teaspoons of vanilla and 1 teaspoon of cinnamon in a large bowl; whisk to combine.
- Place eight 4-ounce ramekins on a rimmed baking sheet; fill each ramekin about 3/4 full with custard. Bake for 20 minutes. Check for doneness by inserting a knife in centre of a custard - if it comes out clean, custards are finished. If not, bake for 5 minutes more and check for donesness again; repeat until cooked through. Remove from oven and let cool on a wire rack.
- Meanwhile, to make topping, combine yogurt, remaining 2 teaspoons of sweetener, remaining 1/2 teaspoon each of vanilla and cinnamon, nutmeg and cloves in a medium bowl; mix well.
EASY HEALTHY PUMPKIN CUSTARD - LOW CARB, PALEO, AND VEGAN
From wholenewmom.com
5/5 (8)Total Time 35 minsCategory Dessert, SnackCalories 144 per serving
- While it's gelling, combine pumpkin, coconut milk, spices, and sweeteners in a pot 'til quite warm but not simmering.
PUMPKIN PIE VEGAN CUSTARD - VEGAN AND OIL-FREE RECIPES ...
From zardyplants.com
Reviews 2Total Time 8 minsCategory DessertCalories 210 per serving
- While you don’t HAVE to blend this (you could just mix everything in a bowl), I find that the texture is much better when it is blended. Some pumpkin purees can be a tad bit lumpy or gritty, and a good blend will take care of this, and also make sure that arrowroot / cornstarch is evenly dispersed throughout the mixture.
- Blend everything up and taste it! I recommend blending everything without the arrowroot / cornstarch first because it can taste a little powdery before it’s cooked. After you’re satisfied with the flavor of your vegan custard, add in the thickener, blend it again until smooth, and move on to the next step.
- The next step is to cook it ever so briefly. Use a spatula to scrape every last bit of goodness out of the blender into a medium saucepan and turn up the heat to medium high. Stir it while it is heating up until it becomes very thick (almost like gravy), about 3-4 minutes.
- Now divide the mixture between 2 bowls or cups, cover, and chill for at least 2 hours, or up to 2-3 days in advance. I like to prep these early in the morning so they’re ready for dessert for dinner. While they do chill fairly quickly, I notice that they firm up just a little bit more if left in the fridge at least 4-6 hours.
KETO PUMPKIN CUSTARD RECIPE - CRUSTLESS PUMPKIN PIE
From greenandketo.com
4.5/5 (46)Total Time 45 minsServings 5Calories 235 per serving
- Preheat oven to 350°F. Prepare ramekins in a larger pan for a water bath. Fill a kettle with water, and set to boil
- Combine pumpkin puree, eggs, cream, sweetener, spices, salt, and vanilla in a large mixing bowl. Whisk together until smooth.
- Divide the mixture into individual ramekins. Place the whole pan of ramekins into the oven, and carefully fill the outside pan with hot water until the water reaches halfway up the sides of the ramekins.
- Bake at 350°F for 40 minutes or until set. Remove the ramekins from the water bath, and allow to cool on a wire rack. Store in the refrigerator.
THE BEST PUMPKIN PIE CUSTARD - SIZZLING EATS
From sizzlingeats.com
4.6/5 (10)Total Time 45 minsCategory DessertCalories 107 per serving
- Pour mixture into each ramekin about 3/4 of the way-a little more is ok just as long as you are not meeting the top of the dish.
KETO PUMPKIN PIE CUSTARD (SUGAR FREE, GLUTEN FREE, LOW CARB)
From sugarfreemom.com
4.5/5 (23)Total Time 50 minsCategory DessertCalories 139 per serving
PUMPKIN CUSTARD RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
Cuisine EnglishCategory DessertServings 8Total Time 40 mins
- Lightly butter (or use non-fat vegetable spray) eight (6-ounce) custard cups and set them into a large baking dish. Tip: Place a non-stick baking mat (called a silpat) or a tea towel in the bottom of your baking dish to both insulate and keep the ramekins firmly in place.
- In a large bowl, beat eggs slightly; add sugar, pumpkin, salt, cinnamon, ginger, and cloves and beat until combined. Mix in hot milk until blended. Pour egg mixture into prepared custard cups. Sprinkle with nutmeg or cinnamon.
- Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come at least half-way up the sides of the custard cups. NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat. Carefully pour hot water into the baking pan to come up the sides of the custard cups.
HEALTHY 96 CALORIE PUMPKIN CUSTARD - HEALTH BEET
From healthbeet.org
Cuisine AmericanCategory DessertServings 6Calories 96 per serving
HOW LONG CAN PUMPKIN PIE KEEP - THERESCIPES.INFO
From therecipes.info
PUMPKIN WITH COCONUT MILK - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
LOW FAT PUMPKIN CUSTARD RECIPES
From tfrecipes.com
DELICIOUS CRUSTLESS LOW CARB PUMPKIN PIE RECIPE | RECIPE ...
From pinterest.ca
LOW-FAT PUMPKIN PIE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
PUMPKIN PIE MADE WITH SQUASH - THERESCIPES.INFO
From therecipes.info
PUMPKIN CUSTARD PIE - SQUASH
From worldrecipes.org
LOW-FAT PUMPKIN PIE RECIPE
From crecipe.com
18 PUMPKIN CUSTARD PIE RECIPE IDEAS IN 2021 | DELICIOUS ...
From pinterest.ca
LOW CALORIE PUMPKIN CUSTARD RECIPE - CREATE THE MOST ...
From recipeshappy.com
LOW CALORIE CRUSTLESS PUMPKIN PIE RECIPES
From tfrecipes.com
SPICED PUMPKIN CUSTARD PIE RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
LOW CALORIE CUSTARD EGG PIE RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
HEALTHY PUMPKIN PIE CUSTARD: GLUTEN FREE & LOW CARB - …
From myrecipemagic.com
LOW-FAT PUMPKIN PIE RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love