Diabetic Pumpkin Custard - cooking recipe

Ingredients

1 (15 ounce) can pumpkin (or fresh cooked equivalent)
1 cup splenda 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

Preparation

Combine first 8 ingredients in a large bowl, mixing well.
Combine the evaporated milk and the heavy cream in a small saucepan.
Heat the milks to the scalding point.
Add scalded milks to the other ingredients, mixing well.
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.
Bake 350 degrees for about 45- 60 minutes .
Custard is done when a knife or toothpick inserted into the middle comes out clean.
Top with desired whipped topping.