MAPLE PUMPKIN CUSTARD
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.
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Vegetable cooking spray
One 15-ounce can 100% pure pumpkin puree
1/2 cup Splenda Granular
1/4 cup sugar free maple pancake 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 sugar free maple pancake 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
Hey! So I already was planning on making this for my mom and I for Thanksgiving dessert. I have a question though, I know on the Bariatric Eating Website you guys suggested the Joseph’s Maple Syrup….I really don’t want to have to purchase such an expensive syrup and I have the stuff I bought at the store….Will this be okay? *hope so*
I am SOOO excited for this lol
Yes, it will do just fine. Hope you love it as much as we do!
Maple and pumpkin go well together and a custard with this combo sounds great!
Oh, I’m happy to see this one. Too pretty not to try, thank you!
This looks excellent! I want to try it, but I think I’m going to make a pecan crust. Been perusing your blog and really enjoying the great ideas! Thank you!