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Ingredients

• Custard:
• 1/3 cup packed brown sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 3/4 cups 2% reduced-fat milk, divided
• 1 large egg, lightly beaten
• 1/3 cup canned pumpkin
• 1 teaspoon vanilla extract
• 
  Pears:
• 2 tablespoons fresh lemon juice
• 4 firm Bosc pears, cored and each cut into 16 wedges (about 2 pounds)
• 1 tablespoon butter
• 6 tablespoons Frangelico (hazelnut-flavored liqueur), divided
• 2 tablespoons maple syrup
• 
  Remaining ingredients:
• 6 ounces frozen low-fat pound cake, thawed and cut into 1/4-inch-thick slices (such as Sara Lee), divided
• 1 cup frozen reduced-calorie whipped topping, thawed
• 1/4 teaspoon ground cinnamon

Description

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