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.
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