The measurements are guesses since I was using stuff up, but this turned out so well that I want a shot at duplicating it later.

2 cups canned pumpkin

1 tsp. cinnamon

1/2 tsp. ginger

6 tsp. equivalent sugar substitute (I think I used saccharine – it wasn’t sweet enough and so I grabbed something handy)

pinch salt

200 g cream cheese

1/2 cup whipping cream

1 cup Thick and Sticky Maple Syrup

2 eggs

If the coconut oil in your maple syrup has solidified, microwave the maple syrup just until the coconut oil melts.

Blend all of the ingredients except for the eggs. Taste the mixture and make any adjustments. After you like the flavour, add the eggs.

Put the mixture in a baking pan an bake at 350 until the mixture is set, about 30-40 minutes.