Creamy No-Crust Pumpkin Delight
Experience the flavors of fall with this deliciously creamy No-Crust Pumpkin Delight, perfect for diabetics and those seeking a lighter dessert option. This recipe combines smooth pumpkin puree with a blend of spices, evaporated milk, and a touch of sweetness from Splenda. Prepared in custard cups, this pie is easy to make and can be customized to your liking, whether you choose to incorporate caramel flavoring or garnish it with light whipped topping and fresh berries. The result is a delightful treat that is not overly sweet, making it a great addition to any fall gathering!
8
Servings
N/A
Calories
10
Ingredients
Ingredients
Nonstick cooking spray
as needed (for coating pie plate)
Water
2 tablespoons (to dissolve gelatin)
Unflavored gelatin
2 (7 g) envelopes (sprinkled over water in a bowl)
2% evaporated milk
2 1/4 cups, divided (used in two parts, one heated and one mixed)
Pumpkin puree
1 (15 ounce) can (ensure it's 100% pure pumpkin)
Splenda brown sugar blend
1/4 cup (or adjust to taste)
Pumpkin pie spice
2 teaspoons (for flavoring)
Vanilla extract
1 teaspoon (can substitute with caramel flavoring if preferred)
Light whipped topping
for garnish (optional) (to serve on top)
Fresh raspberries
for garnish (optional) (to serve on top)
Instructions
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy No-Crust Pumpkin Delight?
It is a smooth, creamy, fall-flavored dessert made with pumpkin puree and spices, specifically designed to be a lighter, diabetic-friendly alternative to traditional pumpkin pie.
Is this recipe suitable for diabetics?
Yes, this recipe is perfect for diabetics as it uses a Splenda brown sugar blend and contains no crust, making it a lower-sugar and lighter dessert option.
How many servings does this recipe make?
This recipe yields 8 servings.
What kind of pumpkin should I use?
The recipe calls for one 15-ounce can of 100% pure pumpkin puree. Avoid using pumpkin pie filling as it contains added sugars and spices.
Can I use a regular pie crust with this recipe?
While this recipe is designed to be a 'no-crust' delight prepared in custard cups or a pie plate, you could technically add it to a crust, though it would change the nutritional profile.
What type of milk is required?
The recipe uses 2 1/4 cups of 2% evaporated milk, divided for different steps of the preparation.
How do I prepare the gelatin for this recipe?
Sprinkle two 7g envelopes of unflavored gelatin over 2 tablespoons of water in a bowl to let it dissolve.
Can I substitute the vanilla extract?
Yes, you can substitute the vanilla extract with caramel flavoring if you prefer a different taste profile.
What sweetener is used in this pumpkin delight?
The recipe calls for 1/4 cup of Splenda brown sugar blend, which can be adjusted to your personal taste.
Is this a pumpkin spice flavored dessert?
Yes, it uses 2 teaspoons of pumpkin pie spice to achieve that classic fall flavor.
What are the recommended garnishes?
Optional garnishes include light whipped topping and fresh raspberries.
How should I prepare the baking dish?
Use nonstick cooking spray to coat your pie plate or custard cups before adding the pumpkin mixture.
What is the texture of this dessert?
The dessert has a creamy, custard-like texture, categorized as a custard-style no-crust pie.
Is this recipe considered easy to make?
Yes, it is tagged as an easy dessert and requires only 10 ingredients.
Can I serve this at a fall gathering?
Absolutely, it is specifically described as a great addition to any fall gathering.
Is this recipe low in sugar?
Yes, it is tagged as a low sugar and diabetic-friendly dessert.
How much gelatin is used in total?
The recipe uses two envelopes of unflavored gelatin, each weighing approximately 7 grams.
Can I use 1% milk instead of 2% evaporated milk?
The recipe specifically calls for 2% evaporated milk to achieve the desired creamy consistency. Substituting with regular milk may result in a thinner texture.
Does this recipe contain fiber?
While the specific fiber count is not provided, pumpkin puree is naturally a good source of dietary fiber.
Can I use fresh pumpkin instead of canned?
Yes, as long as the fresh pumpkin is cooked and pureed to a smooth consistency and you use the equivalent of a 15-ounce can.
Is this a hot or cold dessert?
Because it uses gelatin to set, this dessert is served chilled.
How much pumpkin pie spice is in the recipe?
The recipe requires 2 teaspoons of pumpkin pie spice.
Can I make this in individual servings?
Yes, the recipe suggests preparing it in custard cups for easy individual portions.
What is the purpose of the water in the recipe?
The 2 tablespoons of water are used specifically to dissolve the unflavored gelatin.
Is there any real brown sugar in this recipe?
No, it uses a Splenda brown sugar blend to keep the calorie and sugar content low.
How many ingredients are in this recipe?
There are a total of 10 ingredients, including optional garnishes.
Is this recipe gluten-free?
The main ingredients (pumpkin, milk, gelatin, spices) are naturally gluten-free, and since there is no crust, it is a great gluten-free option.
Can I use a different type of fruit for garnish?
While fresh raspberries are suggested, you can use other berries or seasonal fruit as desired.
How is the evaporated milk divided?
The 2 1/4 cups of evaporated milk are used in two parts: one part is heated and the other is mixed with the pumpkin puree.
What makes this dessert 'delightful'?
It is not overly sweet and provides a light, refreshing way to enjoy traditional fall pumpkin flavors.