Sugar Free, Gluten Free Pumpkin Apple Custard

This is made mostly in the blender...fairly easy!

Spray a 14 x 10 baking pan (one with a cover), with non stick baking spray. Place pan on a large baking sheet with a rim, to which you have added about 1 1/2 cups of water.

Preheat oven to 350F.

2 (15 1/2 oz) cans of no sugar added pie apples, carefully rinsed to remove the "apple pie filling stuff"
1 cup chopped walnuts

1 (15 1/2 oz) can pumpkin
3 cups milk
12 eggs
2 tsp vanilla
2 Tbsp pumpkin pie spice
1 heaping cup Splenda sugar substitute

Place the rinsed apple slices on the bottom of the pan, and add walnuts evenly over the top.

Mix the remaining ingredients in your blender. If the blender isn't big enough, blend the parts of the recipe that will fit in there, minus the milk, and then mix the milk and the blended ingredients together in a very large mixing bowl.

Pour the contents of the blender and/or the bowl directly onto the apples and walnuts. Lift carefully into the oven without spilling the water.

Bake for 60 minutes.

8 to 12 servings.