Maple Pumpkin Custard…a different alternative to the plain ole’ pumpkin pie

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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

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5 Comments Add yours

  1. ItsMoiRach says:

    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

  2. Linda says:

    Yes, it will do just fine. Hope you love it as much as we do!

  3. Kevin says:

    Maple and pumpkin go well together and a custard with this combo sounds great!

  4. LuAnn says:

    Oh, I’m happy to see this one. Too pretty not to try, thank you!

  5. Hayley says:

    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!

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