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Diabetic Living Magazine
“This pumpkin dessert recipe is perfect for fall entertaining. Your guests will love the creamy pumpkin custard and be pleasantly surprised by the sweet orange-flavored raisins in each bite.”
2 tablespoons orange juice
1 teaspoon vanilla
¼ cup golden raisins or dark raisins
1 (15 ounce) can pumpkin
⅔ cup evaporated fat-free milk
⅓ cup packed brown sugar or brown sugar substitute (see Tip) equivalent to ⅓ cup brown sugar
⅓ cup refrigerated or frozen egg product, thawed or 1 egg white plus 1 egg, slightly beaten
1 teaspoon pumpkin pie spice
⅓ cup rolled oats
2 tablespoons packed brown sugar or brown sugar substitute (see Tip) equivalent to 2 tablespoons brown sugar
2 teaspoons butter or margarine, melted
1In a small saucepan, heat orange juice and vanilla just until hot (do not boil). Add raisins; set aside to cool.
2Meanwhile, preheat oven to 375°F. Lightly coat eight 6-ounce soufflé dishes or custard cups or one 1-quart casserole with nonstick cooking spray. Place soufflé dishes or custard cups in a shallow baking pan for ease of handling; set aside.
3In a large bowl, combine pumpkin, evaporated milk, the ⅓ cup brown sugar, the egg product or egg white plus egg and the pumpkin pie spice. Stir in raisins and any liquid that is left in the saucepan. Spoon pumpkin mixture into prepared dish(es).
4For topping, in a small bowl, stir together rolled oats and the 2 tablespoons brown sugar. Stir in melted butter. Sprinkle over pumpkin mixture.
5Bake about 30 minutes for soufflé dishes or custard cups, 40 to 45 minutes for 1-quart casserole or until a knife inserted near the center(s) comes out clean. Transfer to a wire rack; cool slightly before serving.
Tip: Choose from Sweet 'N Low(R) Brown or Sugar Twin(R) Granulated Brown. Follow package directions to use product amount equivalent to ⅓ cup brown sugar. Nutrition Per Serving with Sugar Substitute: 81 cal, 5 pro, 14 carb, 1 fat, 3 chol, 1 sat. fat, 2 fiber, 55 sodium, 10 carb, 1 Carb choice.