Pumpkin Not Pie - Crustless Low Sugar Pumpkin Custard

I love pie but I'm not a huge fan of crust unless it's 'worth it'.  Pie crusts are all carbs and fat and I'm just not willing to eat that way anymore.  Necessity, as they say, is the mother of invention, not that custard is new.
Pumpkin Pie is a holiday tradition and much gentler on your figure when eaten crust-less.  I've gone a step further by using Splenda Brown Sugar Blend in place of regular dark brown sugar..

If you don't have fancy ramekins you can just use the old fashioned oven safe custard cups as I have done (see the picture).
All the flavor without all the calories. You'll love it!

Ingredients...

• 4 eggs
• 1 27 ounce can pure Pumpkin (798 ml)
• 1 cup Splenda Brown Sugar Blend, packed
• 2 teaspoons Cinnamon
• 1 teaspoon Nutmeg
• 1/2 teaspoon granulated Ginger
• 1/2 teaspoon Salt
• 1 can non-fat Evaporated Skim Milk

You will also need...

• 8 or 9 individual custard cups or ramekins and baking pans to hold them in the oven
• Tongs to lift the hot custards from the hot water in the baking pans when they come out of the oven.

Here's how you do it...

1. Preheat the oven to 350F
2. Break the 4 Eggs into a large bowl and beat slightly.
3. Add and combine well, the can of Pumpkin, Splenda Brown Sugar Blend, Cinnamon, Nutmeg, Ginger, and salt.
4. Now add the can of non-fat Evaporated Skim Milk and stir until thoroughly blended.
5. Pour into individual custard cups.
6. Place the cups in a baking pan.  You may have to use two pans as I did unless you have pan big enough to hold 8 or 9.
7. Pour water into the pan until the water comes half way up the sides of the cups.
8. Bake 50 minutes.

Using tongs, carefully remove the custard cups, one at a time, onto a cooling rack.

Serve as is or with a dollop of a fat free whipped topping.

To store, cover each custard cup with plastic wrap with the wrap touching the surface of the custard.  This will keep a skin from forming.