Pumpkin custard recipe

An alternative to pumpkin pie for the holidays.  Sugar free and only 1/4 of a gram of fat per serving.  Put it on wieghtloss istead of food etc as I know everyone is lookign for ways to cut calories. 

Pumpkin custard....you can make this as a pie too...I don't care for pie crust tho so its perfect for me.  Its really good.

2 cups canned pumpkin
3 egg whites
12 oz evaporated milk, non fat
1 tsp cinnimon
1/2 tsp ground ginger
2/3 cup splenda

Pre-heat to 425 degrees

Whisk all ingredients in a bowl, and pour into a greased 1 quart baking dish.  Bake for 15 minutes and turn temp down to 350 degrees and continue baking for 40-50 minutes or until inserted knife comes out clean.  Makes 9 serving 54.8 calories, 1/4 gram fat, 4.63 gr protien. 9.14 grams carbs