Holiday Pumpkin Custard

2 egg whites 1/8 tsp. ground ginger

1 cup canned pumpkin 1/8 tsp. ground allspice

¾ cup evaporated skim milk Dash salt

3 Tb. sugar Whipped dessert topping

In a medium mixing bowl beat egg whites till foamy. Stir in canned pumpkin, evaporated skim milk, sugar, spices and salt.

Place four 6-ounce custard cups in a shallow baking pan. Pour the pumpkin mixture into cups.

Place the baking pan containing the cups on the oven rack. Pour boiling water around cups in the baking pan to a depth of 1 inch.

Bake at 325 degrees for 35-40 minutes or till a knife inserted near centers comes out clean. Remove cups from water. Serve warm or chilled. If desired, garnish with whipped dessert topping.

Serves 4.

Per serving: 103 calories, 20 g carbohydrate, 0 g fat

 



Pumpkin Pie

Pastry for single-crust 9” pie ¼ tsp. salt

1 can (16 oz.) pumpkin 1 tsp. ground cinnamon

1 can (12 oz.) evaporated skim milk ½ tsp. ground ginger

3 eggs ¼ tsp. ground nutmeg

5 ½ tsp. Equal or 18 pkt. Equal 1/8 tsp. ground cloves

Roll pastry on a floured surface to 1 inch larger than the inverted pie pan. Ease pastry into pan; trim and flute edge.

Beat pumpkin, evaporated milk and eggs in a medium bowl. Beat in remaining ingredients. Pour mixture into pastry shell. Bake in preheated 425-degree oven for 15 minutes; reduce heat to 350 degrees and bake until a knife inserted near center comes out clean (about 40 minutes). Cool on the wire rack.

Serves 8.

Per serving: 175 calories, 22 g carbohydrate, 7 g fat

 



Quick and Easy Pumpkin Pie

1 16-oz. can pumpkin 2 Tb. sugar

1 13-oz. can skim evaporated milk 8 pkts. sugar substitute

1 egg 2 tsp. pumpkin pie spice

2 egg whites 2 tsp. vanilla

Heat oven to 350 degrees. Lightly spray 9” pie pan with vegetable spray.

Place all ingredients in a blender, food processor or mixing bowl. Blend for 1 minute or beat for 2 minutes with a mixer.

Pour into pie pan and bake for 50 minutes or until center is puffed up.

To serve, cut the pie into 8 pieces.

Serves 8.

Per serving: 114 calories, 18 g carbohydrate, 2 g fat
 



Traditional Bread Stuffing

4 cups bread cubes ¼ tsp. ground black pepper

1 cup chopped celery ¼ tsp. ground sage

1/3 cup chopped onion ¼ tsp. dried marjoram

1 Tb. chopped fresh parsley ¼ tsp. dried thyme

1 garlic clove, minced 1/8 tsp. dried basil

¾ cup warm water

Combine all the ingredients in a large bowl. Toss with a wooden spoon. Pour the mixture into a lightly greased casserole. Bake at 350 degrees for 30-40 minutes.

Serves 8.

Per serving: 96 calories, 20 g carbohydrate, 2 g fat
 



Hot Artichoke Dip

1 14-oz. can artichoke hearts, drained 1 tsp. lemon juice

2 Tb. grated Parmesan cheese 4 drops hot sauce

2 Tb. low-fat sour cream ¾ cup plain low fat

1 small garlic clove yogurt

Paprika

Position knife blade in food processor bowl; add first 6 ingredients and process until artichokes are finely chopped. Combine artichoke mixture and yogurt (at room temp.); stir well. Spoon into a 1-quart baking dish and sprinkle with paprika. Bake at 350 degrees for 25 minutes. Serve with French bread or breadsticks.

Makes 2 cups.

Per 1 Tb. serving: 10 calories, 1 g carbohydrate, 0.3 g fat

 



Spiced Cranberry Relish

1 lb. (4 cups) fresh cranberries

2 apples, peeled and cored

1 cup crushed pineapple, drained

¼ tsp. cloves

¼ tsp. ginger

Put cranberries and apples in a blender or food processor; coarsely chop. Add pineapple and spices and blend again.

Chill before serving. This can be made up to 48 hours before serving.

Makes 40 servings.

Per 2 Tb. serving: 12 calories

 



Pumpkin Muffins

Ingredients:

 

 

 

1.5 cups whole wheat flour

1 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

¾ tsp. Baking powder

½ tsp. baking soda

¾ cup canned pumpkin

½ cup canola oil

½ cup honey

½ cup frozen apple juice concentrate, thawed

½ cup chopped walnuts (optional)*

½ cup golden raisins


Directions:

Preheat oven to 350 degrees F. Spray standard muffin cup tray (12, 2 ½” muffin tray) with nonstick cooking spray. Combine all dry ingredients in a large bowl and mix well. Stir in pumpkin, oil, honey, and apple juice until well blended; then stir in walnuts and raisins. Spoon evenly into the muffin tray. Bake 10-12 minutes; let cool before removing from tray.

*can substitute with sunflower seeds or shredded coconut for nut-free version


Nutrition information:

Calories: 252

Fat 12 g

Protein 3 g

Carbs 35 g

Fiber 3g

Although this content is reviewed by Joslin Diabetes Center healthcare professionals, it is not intended to replace the medical advice of your doctor or healthcare provider. Please consult your healthcare provider for advice about a specific medical condition.