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Spicy Pumpkin Custard

Source of Recipe


www.lowcarbcafe.com..original recipe by C. Davidson






List of Ingredients



• 3 eggs
  
• 1/4 cup cream
  
• 1 cup unsweetened pumpkin (canned, or fresh cooked)
  
• 1/2 cup splenda sugar substitute
  
• 1-1/2 teaspoons pumpkin pie spice
  
• 1/8 teaspoon ground cloves
  
• 1 teaspoon cinnamon
  
• pinch of salt
  
• 1 tablespoon Butter (optional)
  






Instructions



1. Preheat oven to 350 degrees.
   
   
2. Liberally butter sides and bottoms of four ramekins, muffin tin wells, one loaf pan, or one 1-1/2 quart casserole/baking pan.
   
   
3. In samll ixing bowl, beat eggs, cream, and water together with a wire wisk or fork. Add pumpkin and mix well.
   
   
4. Sprinkle spices, salt, and Splenda over mixture and blend completely.
   
   
5. Pour mix into buttered dish (es). Cut the tablespoon of butter into four pieces and drop one dollop of butter on each portion/serving.
   
   
6. Place in oven with a heat-proof dish of water for moisture. Bake approximately 40-45 minutes for the 1 1/2 quart baking dish and loaf pan, and 20 or so minutes for the individual containers. Test by inserting a butter knife or similar thin iteminto the center. It's done when the top looks dry and the knife comes out clean. Be careful to not overcook.
   
   






Final Comments


A wonderful treat anytime of year and especially good for a low carb Holiday treat..