 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
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. Ingredients:
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 |
1 cup heavy whipping cream |
2 tablespoons 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.
|
|