1½ c. solid pack pumpkin (or equivalent in butternut squash)
3 eggs, slightly beaten
3/4 c. Splenda ( 18 packets or 18 drops of EZ-Sweetz)
1/2 t. salt
1Ύ t. pumpkin pie spice
3/4 c. heavy whipping cream (use evaporated milk, for less fat but more carbs)

Mix all ingredients well and pour into well-buttered pie pan or ramekins. (Or make a nut crust & pour into that.)

Bake at 350F (175C) for 30-40 minutes until knife inserted in center comes out clean.