PUMPKIN PIE CUSTARD

This custard has a whole grain crust on the bottom, but you can make it without one!

This is something I'm going to use at

Thanksgiving -

Ingredients:

1 12 oz. can Fat Free Evaporated Milk

3/4 c. Granular Sugar Substitute(SS) - (I use Xylotol)

1 12 oz. can Pumpkin

1/2 tsp each cinnamon, nutmeg, ginger, cardamon, cloves

3 eggs ( beaten )

2 cups Ezekiel "Original" cereal  

3 Tablespoons Margarine melted

1 pie pan ( spray with Pam )

Preheat oven to 425 degrees.  Sprinkle the 2 cups of Ezekiel cereal on the bottom of the Pam pie pan and drip the melted margarine over this. Place in the heated oven for 10 minutes. Remove.

In a medium bowl, mix the SS with the various spices.  Mix in the Eggs.  Add the Pumpkin and mix completely.  Begin to add the Evaporated Milk a little at a time until it is thoroughly mixed.  Pour this mixture over the crust.

Put back into the 425 degrees for 15 minutes and reduce heat to 350 for 40-50 minutes.  The pie mixture should not be liquid.

Cool.  You can serve with a dollop of plain yogurt - with a drizzle of sugar free maple syrup!

Enjoy!