Ingredients: 1 quart heavy cream 2 vanilla beans (split) 1 cup Splenda 1 cup Splenda 20 egg yolks (beaten) 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1/4 teaspoon powdered ginger 1 pint pumpkin puree (1 med can pumpkin) as needed Brown Sugar Twin AND Diabetisweet (for tops) (This recipe can be cut in half to make 6-8 servings.) Combine the heavy cream, vanilla and 1 cup Splenda, bring to a boil. Combine the egg yolks and 1/3 cup of Splenda. Add 1/3 of the hot liquid to the egg mixture, stir constantly. Add the egg yolk mixture to the remaining hot cream, stir constantly. Stir in the cinnamon, allspice, and ginger. Fold in the pumpkin puree. Preheat oven to 325°F. Fill buttered ramekins 7/8 full, place in a water bath. [Place ramekins in a deep roasting pan and fill pan with enough water to reach halfway up sides of ramekins.] Bake in a 325°F oven until just barely set. Cool 30 minutes, then chill overnight. Cover the surface of each custard with 1/8-inch of Brown Sugar Twin mixed with Diabetisweet. Set ramekins in a deep roasting pan, surround with ice.* Caramelize sweeteners under the broiler or with a torch. *Note: Setting ramekins in ice keeps the custard from becoming reheated when caramelizing the top. Makes 14 servings. 6 net grams of carbohydrate per serving.