Maple Pumpkin Custard

• Pumpkin Custard
• vegetable oil cooking spray
• 15 ounces can 100% pure pumpkin puree
• 1/2 cup Splenda sugar substitute, granular
• 1/4 cup joseph's sugar-free maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 3 eggs, lightly beaten
• 1 cup skim evaporated milk
• 1 teaspoon vanilla extract
• MAPLE WHIPPED CREAM
• 1 cup heavy whipping cream
• 2 tablespoons joseph's sugar-free maple syrup

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.

pumpkin custard, vegetable oil cooking spray, pumpkin puree, splenda sugar substitute, josephs sugar, cinnamon, salt, eggs, milk, vanilla, maple whipped cream, heavy whipping cream, josephs sugar

Taken from www.food.com/recipe/maple-pumpkin-custard-340304 (may not work)