Pumpkin Custards
By: Anonymous
Published: Saturday, February 13, 2010 - 6:33am

Ingredients




1 env Unflavored Gelatin
4 teaspoons Cornstarch
teaspoon Pumpkin Pie Spice
teaspoon Salt
15 ounces Canned Pumpkin
12 ounces Evaporated Skim Milk Or
Evaporated Fatfree Milk
2 Eggs, Beaten Or
cup Egg Substitute
14 pkts Heat Stable Low Calorie Sweetener
6 Gingersnap Cookies
Frozen Fatfree Whipped Dessert Topping Thawed
Ground Nutmeg

Preparation

1 Combine the gelatin, cornstarch, pumpkin pie spice and salt in a large sauce pan. Stir in the evaporated milk and the pumpkin. Let the mixture stand until the gelatin is softened. 2 Cook and stir over medium heat until mixture bubbles; cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup hot mixture into eggs; return all egg mixture to saucepan. Cook and stir over low heat for 2 minutes. Do not boil. Remove from heat. Stir in sweetener. 3 Place a gingersnap into the bottom of six, 6-ounce custard cups. Spoon pumpkin mixture into custard cups. Cover and chill 6 hours to 24 hours. 4 Garnish with frozen whipped topping, if desired. Sprinkle with nutmeg before serving. 5 Makes 6 servings.