Pumpkin Custard – from Debbie Cusick

1/3 cup heavy cream
1/3 cup water
1/4 cup canned unsweetened pumpkin
1 egg
2T 0-carb protein powder
1/4 cup Splenda (or equivalent sweetener of choice) *OR*
1/4 tsp. Stevia (white powder variety)  - equals a 1/4 cup of sugar
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. allspice
Pinch mace

Combine all ingredients with fork, wire whisk or hand mixer. Pour into small (2-cup) buttered casserole dish. Bake at 350 degrees F for 30-35 minutes. Can be served warm (yummy) or cold. When cold it is really good topped with whipped cream. Has 8g carbs and 2.3g fibre.