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.
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.