PUMPKIN CUSTARD

DEXMIS'S PUMPKIN CUSTARD
15 ounce can pumpkin
1/2 cup granulated Splenda or equivalent liquid Splenda
1 tablespoon Brown Sugar Twin, optional
2 eggs
1/2 cup heavy cream
1/2 cup water
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon 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 350? 45-55 minutes until a knife inserted in the center comes out clean. Chill before serving. Serve with whipped cream, if desired.

Makes 8 servings
Do not freeze

With granular Splenda:
Per Serving: 97 Calories; 7g Fat; 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
With whipped cream: 200 Calories; 18g Fat; 3g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs

With liquid Splenda:
Per Serving: 91 Calories; 7g Fat; 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
With whipped cream: 194 Calories; 18g Fat; 3g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

This tasted ok, but I've never been a huge fan of pumpkin pie. I wasn't crazy about the Splenda aftertaste, but the texture was good.

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