Pumpkin Custard

15 oz can pumpkin (Not pumpkin pie filling)

½ cup granulated Splenda

1 T Brown Sugar Twin (Optional)

2 eggs

½ cup heavy cream

½ cup water

1 tsp vanilla

½ tsp salt

1 tsp cinnamon

½ tsp nutmeg

1/8 tsp ginger

1 cup heavy cream, whipped, optional

Combine in a large bowl in order given; beat well. Pour into a large buttered pie plate. Bake at 350 degrees 45-55 minutes until a knife inserted in the center comes out clean. Chill before serving. Serve with whipped cream if desired.

8 servings: each with 97 calories, 7 g fat, 2 g protein, 7 g carbs, 2 g dietary fiber, 5 g net carbs.