Pumpkin Custard Made Like a PieA Chapter by Sara Mercury
Very, Very Low-Fat/Low-Calorie/Low-Carb/Sugar-Free ! Who could ask for anything better?
Pumpkin Custard Mock 'Pie'
15 oz tin of pure pumpkin (no fillers added)
12 oz tin of fat-free evaporated milk
1/2 cup Egg Beaters (fat-free and cholesterol-free egg white product)
1 cup Splenda (no calorie sweetener)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
Combine spices together in small bowl. In large bowl, combine egg and pumpkin and mix until smooth, then add milk little by little until all is well blended and not lumpy. Line a deep dish pie PAN with grease proof paper (to avoid the custard from sticking to the pan during baking process). Bake in a preheated oven at 350 degrees F. for 30 to 40 minutes, or until centre of custard has set well.
Each 1/8 of 'pie' contains only *70 calories. Enjoy as a part of a high-protein meal to counteract any naturally occurring carbs in the pumpkin from turning to FAT in your body.
Regular pumpkin pie is high in fat and calories due to sugar, whole eggs, whole milk or cream, and most especially THE PIE CRUST. Substituting Egg Beaters in place of whole eggs, Splenda in the place of sugar, fat-free evaporated milk to whole milk or cream, and omitting the pie crust, saves a lot of calories and allows you to indulge in the taste of the season without ANY of the guilt!
(*if prepared exactly as directed)
© 2011 Sara Mercury
Added on December 15, 2011
Last Updated on December 18, 2011
From the Kitchen of Sara Mercury
Lake City, FL
AboutHello, Darlings! I am a published author, and a legal assistant, as well as the mother of a 15-year-old son. In addition to writing novels, I enjoy singing and playing piano, writing poetry and son.. more..