Hope the OP doesn't mind....
Baked Pumpkin Custards
Makes 6 servings
Prep: 15 minutes
Bake: 35 minutes
Ingredients
5 beaten egg yolks
2 cups half-and-half or light cream
1/3 cup Splenda
1/3 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
1/8 teaspoon salt
Directions
1. In a medium bowl stir together egg yolks, half-and half, Splenda,
pumpkin, pumpkin pie spice, vanilla, and salt. Beat until combined,
but not frothy.
2. Place six 6-ounce custard cups in a 13x9x2-inch baking pan set on
an oven rack. Divide egg mixture among custard cups. Pour boiling
water into the baking pan around custard cups to a depth of 1 inch.
3. Bake in a 325 degree F oven about 35 minutes or until a knife
inserted near the center comes out clean. Remove cups from water.
Cool slightly. Serve warm. Makes 6 servings.
Nutritional Information
Nutritional facts per serving
calories: 166, total fat: 14g, saturated fat: 7g, monounsaturated
fat: 4g, polyunsaturated fat: 1g, cholesterol: 207mg, sodium:
89mg, carbohydrate: 6g, total sugar: 0g, fiber: 0g, protein:
5g, vitamin C: 5%, calcium: 14%, iron: 7%