This is my moms recipe for 60 calorie pumpkin custard: Preheat oven to 350. Mix well: 1 x 16 oz can pumpkin, ½ cup milk (I use 2%), ¼ cup sugarfree maple syrup, 2 eggs, ½ cup Splenda (the bagged kind, not packets), 1 t vanilla, 1 ¼ t cinnamon, ½ t ginger, ¼ t ground cloves, ½ t salt.
Pour into 6 ramekins. Bake in a shallow pan with about an inch of water for 45 minutes. Top with cool Whip Free for guilt free dining. I sprinkle with a few chopped pecans or walnuts for crunch. The custard works out to about 60 calories. The Cool Whip adds 15. Not bad for a nutritious snack that is lovely for dessert.