Diabetic Pumpkin Custard

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 (15 ounce) can pumpkin (or fresh cooked equivalent)
• 1 cup splenda granular, 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

Recipe

• 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.