I had a craving for something like pumkin pie, and just couldn't find a recipe I thought was satisfying, so I made on up. It turned out great! Let me know what you think.

1 can cooked pumpkin, natural (not pie filling)
1/2 can coconut milk, unsweetened, natural (shaken first)
3/4 C. Splenda
3 Tbsp. Xylitol
3 jumbo eggs
1 tsp. ground cinnamon
1 tsp ground ginger
(Or pumpkin pie spices as directed)

Combine all ingredients in large mixing bowl, mixing thoroughly till all ingredients combined. Use non-stick cooking spray on glass baking dish, cook at 425 till knife inserted in center comes out clean.

Serve warm or chilled, top with whipped cream. No need to sweeten cream, as custard is sufficiently sweet.

(Edited: changed Inosytol to Xylitol)