I love pumpkin, but mixing it with cat excrement would probably create a horrific smell and make me hate pumpkin spice.

(Pumpkin gets bashed on DU alot. I've been making pumpkin stuff since I was 10. Year round, I make pumpkin custard with Splenda instead of sugar. I mix Pet milk, eggs, canned pumpkin, Splenda and spice. I throw it in the microwave. It is an easy low carb breakfast)

And I drink it year round. I just hoard bags of it when it is available (same with peppermint mocha).

Serious. I could use another easy low carb breakfast idea.

I will probably substitute a small amount of honey or maple syrup for Splenda but other than that, I intend to follow your recipe.

2 eggs
1 can (15 oz) solid pack pumpkin (Make sure it is pure pumpkin and not pre-sweetened pumpkin pie mix)
Sweetener: Recipe calls for 3/4 cup sugar. Before Splenda was around I would halve the amount of sugar.
1/2 tsp salt
1 and 1/2 tsp pumpkin pie spice
1 Can (12 fl oz) Undiluted Evaporated Milk

Mix all ingredients.
For best results cook in microwave safe flat bottom dish (such as a pie or Corning Ware) About 8-10 minutes.

Do you put it in the microwave or bake it in the oven?

I'm inclined to use the oven.

Pour evenly into lightly greased custard cups, and place in a roasting pan. Add hot water to roasting pan, to a depth of 1 inch. Bake at 350° for 30 to 40 minutes or until custard is set. Transfer custard cups to a wire rack to cool completely.

I keep some in the downstairs bathroom for my sons. (I don't need it for me, of course.)

...and can we hire a cropduster to overfly the White House?