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Debbie's Pumpkin Custard

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1/3 cup heavy cream; and
1/3 cup water
--- OR ---
2/3 cup coconut milk
1/4 cup canned pumpkin; unsweetened
1 large egg
1/4 cup Splenda® granular
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon allspice
pinch mace
2 tablespoons 0-carb protein powder; optional

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 fiber

Cuisine:
"Low Carb"
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Per Serving (excluding unknown items): 734 Calories; 72g Fat (84.5%
calories from fat); 12g Protein; 18g Carbohydrate; 6g Dietary Fiber;
296mg
Cholesterol; 116mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1
Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 14 Fat.

NOTES :
Debbie: "Here's a recipe I've enjoyed. This is for a single serving but
can be doubled or tripled or quadrupled easily enough."

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Debbie Cusick (asdlc)

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.73 **



--
-Alan