If you wanted to forget the crust and just have the yummy pumpkin filling, this is a great new way!  Simply spiced with cinnamon and a hint of maple, top with Maple-sweetened whipped cream and a dusting of freshly grated nutmeg. – Linda

Vegetable cooking spray
One 15-ounce can 100% pure pumpkin puree
1/2 cup Splenda 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

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.  Makes 8 servings.

 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.

Per Serving (includes 2 tablespoons whipped cream): Calories 114; Protein 4 g; Fat 8 g; Carbs 5 g; Sugar 2 g; Sodium 209 mg