Maple Pumpkin Custard

I made this yesterday from Bariatriceating.com and it was awesome.  I'm going to try it next time substituting egg beaters for the eggs.

If you wanted to forget the crust and just have the yummy pumpkin filling, this is a great new way!  Simply spiced with cinnamon and a hint of maple, top
with Maple-sweetened whipped cream and a dusting of freshly grated nutmeg. – Linda

Maple Pumpkin Custard

Vegetable cooking spray
One 15-ounce can 100% pure pumpkin puree
1/2 cup Splenda Granular
1/4 cup Joseph’s sugar free maple syrup
1 teaspoon cinnamon
1/2 teaspoon salt
3 eggs, lightly beaten
1 cup skim evaporated milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Lightly coat a 9-inch pie plate or other casserole with the cooking spray and set aside.

In a large bowl combine the pumpkin puree, Splenda Granular, sugar free maple syrup, cinnamon, salt, eggs, milk, and vanilla.  Pour into prepared dish and bake for 40 minutes or until a knife inserted near center comes out clean.   Serve warm, or cold with Maple Whipped Cream.  Makes 8 servings.

 MAPLE WHIPPED CREAM

1 cup heavy whipping cream
2 tablespoons Joseph’s sugar free maple syrup

In a medium bowl whip the cream and maple syrup until soft peaks form.

Per Serving (includes 2 tablespoons whipped cream): Calories 114; Protein 4 g; Fat 8 g; Carbs 5 g; Sugar 2 g; Sodium 209 mg

I made this tonight--good stuff.  Thanks for sharing