Pumpkin Custard

2 eggs
1 can unsweetened coconut milk (14.5 oz)
3/4 C. pumpkin puree
1/4 C. non nutritive sweetener
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 tsp. xanthan gum
1 tsp. vanilla

Have cracked eggs ready in a bowl, and set aside where it will be within reach. In 2qt. sauce pan, using a whisk, combine milk, sugar, pumpkin, and xantham gum over medium heat on stove top. Allow get get warm, but not boil. Whisk occasionally to prevent scalding on bottom of pan. Remove milk mixture from heat, preferably to a burner that's turned off. Mix about 2 tablespoons of hot milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly. Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil. (If you find that you have egg white strands in custard, feel free to pass it through a fine-mesh sieve into a different bowl now.) Remove pan from heat and stir in vanilla.

Makes 5 servings: 144 calories, 7 carbs, 2 sugar, 3 fiber each.