Diabetic Pumpkin Custard

• 1 (15 ounce) can pumpkin (or fresh cooked equivalent)
• 1 cup splenda artificial sweetener (or other sweetener that can be baked)
• 1/8 teaspoon ground cloves
• 1/2 tablespoon cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 well beaten eggs
• 1/2 cup evaporated milk
• 1/2 cup heavy cream
• 1/2 teaspoon baking soda
• 1/2 cup non-fat powdered milk

1. Combine first 8 ingredients in a large bowl, mixing well.
2. Combine the evaporated milk and the heavy cream in a small saucepan.
3. Heat the milks to the scalding point.
4. Add scalded milks to the other ingredients, mixing well.
5. Grease several ramekins or small baking dishes and fill 3/4 full. Place the ramekins in a baking pan. Then pour about 2 inches of boiling water into the baking pan so that the ramekins are surrounded by the water.
6. Bake 350 degrees for about 45- 60 minutes .
7. Custard is done when a knife or toothpick inserted into the middle comes out clean.
8. Top with desired whipped topping.

pumpkin, splenda artificial sweetener, ground cloves, cinnamon, ground ginger, salt, eggs, milk, heavy cream, baking soda, nonfat powdered milk

Taken from www.food.com/recipe/diabetic-pumpkin-custard-423262 (may not work)