Maple Pumpkin Custard - cooking recipe

Ingredients

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

Preparation

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.