MAPLE PUMPKIN CUSTARD
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.
Provided by internetnut
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 171.3, Fat 13, SaturatedFat 7.5, Cholesterol 121.3, Sodium 220.3, Carbohydrate 8.4, Fiber 0.4, Sugar 4.6, Protein 5.9
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