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.

Source: Diabetic Living Magazine


Recipe Summary test

15 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • In a small saucepan, heat orange juice and vanilla just until hot (do not boil). Add raisins; set aside to cool.

  • Meanwhile, preheat oven to 375 degrees 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.

  • In a large bowl, combine pumpkin, evaporated milk, the 1/3 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).

  • For topping, in a small bowl, stir together rolled oats and the 2 tablespoons brown sugar. Stir in melted butter. Sprinkle over pumpkin mixture.

  • Bake 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 1/3 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.

Nutrition Facts

6 ounces
128 calories; protein 5g; carbohydrates 26g; dietary fiber 2g; sugars 20g; fat 1g; saturated fat 1g; cholesterol 3mg; sodium 60mg.

1 1/2 other carbohydrate