Diabetic Pumpkin Custard

This recipe is a diabetic version of my Opal's Pumpkin Pie. I made this last night for my DIL's father who is a diabetic. He really enjoyed it. In fact he took the uneaten custard home with him to eat later. The baking soda and non-fat dry milk are recommended by Splenda as ingredients which should be added for each cup of Splenda used in baking. The number of ramekins used depends on how much each one holds. For this recipe I used 2 (2 cup) ramekins.

• Ready In: 1 hr
• Serves: 2-4
• Yields: 2-4 custards

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

Directions

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.