Maple Pumpkin Custard

internetnut's Note:

I have not tried this recipe. I got this recipe from Bariatric Eating. You can top with Maple-sweetened whipped cream and a dusting of freshly grated nutmeg.

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Servings: 8

Pumpkin Custard

• vegetable oil cooking spray
• 425.24 g can 100% pure pumpkin puree
• 118.29 ml Splenda sugar substitute, granular
• 59.14 ml joseph's sugar-free maple syrup
• 4.92 ml cinnamon
• 2.46 ml salt
• 3 eggs, lightly beaten
• 236.59 ml skim evaporated milk
• 4.92 ml vanilla extract

MAPLE WHIPPED CREAM

• 236.59 ml heavy whipping cream
• 29.58 ml joseph's sugar-free maple syrup

Directions:

1. Preheat oven to 350 degrees. Lightly coat a 9-inch pie plate or other casserole with the cooking spray and set aside.
2. 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.
3. MAPLE WHIPPED CREAM.
4. 1 cup heavy whipping cream.
5. 2 tablespoons Joseph’s sugar free maple syrup.
6. In a medium bowl whip the cream and maple syrup until soft peaks form.