• In a medium saucepan, whisk milk, 1/2 cup maple syrup and the cornstarch. Place over medium heat and bring to a simmer. Whisk once, then stir constantly with a wooden spoon, cooking 3 min. (Mixture will be the consistency of yogurt.) Remove from heat.

  • Whisk eggs in a large bowl. Gradually add warm milk mixture to eggs, whisking constantly. Return mixture to saucepan and cook 3 min over medium, until thickened, stirring constantly. Remove from heat. Fold in pumpkin, pumpkin pie spice and salt.

  • Make an ice bath: Combine equal parts ice and cold water in a large bowl. Place saucepan in ice bath and cool, stirring occasionally, until mixture is cool to the touch.

  • Beat cream and 2 tbsp maple syrup until medium-stiff. Fold pumpkin mixture into whipped cream. Serve one of three ways: topped with additional whipped cream and a sprinkle of pumpkin pie spice, mounded into a graham cracker pie crust or layered with whipped cream and crushed ginger snap cookies (pictured).

Nutrition Facts

182 calories; 10 g total fat; 6 g saturated fat; 115 mg sodium. 20 g carbohydrates; 0 g fiber; 15 g sugar; 4 g protein;