Pumpkin Custard. Sugar Free.

Classic - delicious - it's not Fall without a pumpkin custard!

Cool then scoop into small dishes to top with Splenda sweetened whipped cream. Who needs crust. We also call this NO PIE PUMPKIN PIE.

Ingredients

• 1 can (15 oz.) Libbys 100% Pure Pumpkin
• 3/4 cup Splenda granulated
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 3 large eggs
• 1 can (12 fl. oz.) Carnation Evaporated Milk, NOT sweetened condensed milk which is completely different
• Whipped cream (optional)

Instructions

• Mix pumpkin, Splenda, cinnamon, salt, ginger and cloves in large bowl. Beat in eggs.
• Gradually stir in evaporated milk.
• Pour into glass pie plate or shallow casserole dish.
• Bake in preheated 325 F oven; bake for 35 to 40 minutes or until knife inserted near center comes out clean.
• Cool on wire rack. Serve warm or chilled.
• Top with whipped cream before serving.