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Niche Topics (Food and Drinks) offers a large collection of delicious food and drink recipes to help you decide what to cook, whether it’s a family dinner, lunchbox for the kids, or entertaining friends at home. Each recipe promises a completely different taste experience, and all are really easy-to-make.


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Diabetic Dessert Recipes –  Easy Pumpkin Creme Brulee



By Kate Miller


Thanksgiving is a joyous time when family and friends get together to celebrate and enjoy good food. It is also my favorite holiday for cooking, with irresistible aromas wafting out of the kitchen. Today, I will share a deliciously rich pumpkin creme brulee recipe that has only 10 grams of carb per serving. Great for both diabetics and folks who are watching the scales!

Pumpkin Creme Brulee Recipe

(serves 5)


1½ cups heavy cream

½ cup whole milk

¼ teaspoon cinnamon

pinch each ginger and nutmeg

4 egg yolks

½ cup plus  4 teaspoons Splenda

¼  cup pumpkin puree (not pie filling)

½ teaspoon molasses



How to make low carb pumpkin creme brulee


1. Preheat oven to 300˚F.


2. Pour the heavy cream and milk into a medium sauce pan and heat over medium heat.


3. Next, whisk in cinnamon, ginger and nutmeg. Heat the mixture until it just bubbles, whisking occasionally. Remove saucepan from heat and set aside.


4. In a large bowl, whisk the egg yolks and ½ cup Splenda until smooth and lemony in color. Keep whisking and slowly pour in the cream mixture a tablespoon at a time. After a few additions, pour in the rest of the cream mixture while continuing to whisk.

5. Whisk in the pumpkin puree. Continue to whisk until the mixture is smooth.


6. Pour the mixture through a strainer into a large measuring cup for easy pouring. Pour ½ cup of pumpkin mixture into each of five medium sized ramekins or oven-safe custard cups.


7. Now, place the ramekins in a large roasting pan and pour hot water in until it is halfway up the sides of the ramekins.


8. Bake them for about 30 to 40 minutes or until the custard is about set. The custard should be firm but a little giggle in the center. Carefully remove ramekins and place them on a rack to cool.


9. Refrigerate for at least 6 hours but overnight is best.


10. Just before serving, blend the remaining Splenda with the molasses in a small bowl until sand like in texture. Sprinkle about ¾ teaspoon of this mixture evenly across the top of each custard.


11. Place the ramekins on a sheet pan about 6 inches under the broiler for about 2 minutes. Watch carefully so they do not burn. Alternatively, you can use a small hand held kitchen torch.



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easy pumpkin creme brulee recipe