I wouldn't add whipping cream to lighten up the pastry cream. The filling supports the top layer. The weight of the top layer of the cake will cause the filling to ooze out of cake. This is my favourite recipe for Boston Cream Pie. The filling is delicious. Boston Cream Pie ================ 1/3 cup butter 1 cup sugar 1 egg 1-1/2 cups sifted all-purpose flour 2-1/2 teaspoons baking powder 1/4 teaspoon salt 2/3 cup milk 1/2 teaspoon vanilla Cream the butter and sugar until light and fluffly. Add the egg and beat until creamy. Sift the flour, baking powder, and salt together. Add alternately with the combined milk and vanilla. Turn the batter into a greased and floured 9-inch round layer cake pan. Bake in a 350� oven for about 30 minutes, or until the cake springs back when lightly touched in the center. Cool on a rack for 5 minutes, then turn out and cool completely; Place the cake on a serving plate and split horizontally into two layers with a serrated knife. Carefully remove the top layer. Fill with the chilled Cream Filling. Replace the top half and pour the warm Chocolate Icing over the top, spreading only to the edges. Chill. (When allowed to stand for several hours, the filling seeps into the cake, making the cake and filling seem almost as one.) Cream Filling 1/2 cup sugar 3 egg yolks 3 tablespoons flour 1 tablespoon butter 1/4 teaspoon salt 1/2 teaspoon vanilla 1 1/2 cups milk Combine the sugar, flour, and salt in a saucepan. Gradually stir in the milk. Cook over low heat, stirring until the mixture comes to a boil. Boil, stirring for 1 minute. Beat the egg yolks slightly. Gradually stir in about half the thickened sauce. Return to the heat and cook. stirring 2 or 3 minutes longer to take away the flour taste. Remove from the heat and blend in the butter. Strain into a bowl. Cool for a few minutes, then blend in the vanilla. Cover and cool, then chill. Chocolate Icing 2 squares of chocolate 1 cup sifted icing sugar 2 tablespoons butter 1 tablespoons hot water 1 teaspoon vanilla Melt the chocolate and butter the microwave on medium low power. Stir until smooth, and blend in the icing sugar and hot water. Stir until smooth and slightly thickened (do not beat). Stir in the vanilla. Use immediately.

I just made pumpkin custard last week but used the Libby's website recipe. It called for sugar and evaporated milk. If you've got a recipe to try, I don't see why you couldn't use regular milk with some instant dry milk added to give it more heft. After all, regular custard is often made with plain milk. I just wouldn't use fat free milk. Or you could add an extra egg. No matter what you end up doing, I'd be sure to bake in a water bath and no higher than 325 degrees. That way the mixture wouldn't curdle. I found two recipes that were identical but one called for half & half and baking in a casserole at 350 without a water bath. The Libby's recipe called for baking at 300 with a water bath. I used to make plain egg custard all the time years ago and knew I should use a water bath, so that's what I did. The low & slow method resulted in perfectly done and beautifully creamy pumpkin custard.

I agree........and now there is the Cool Whip Free that is supposed to be sugar free, but whether it is sugar replacement free might be another thing. I've not tried it yet so I don't know. I do have a lot of recipes that call for Cool Whip and lots of times I will use whipped cream depending on the occasion. If I want something to taste especially rich, I will use a little whipped cream instead of a lot of Cool Whip.

I freeze excess cream and use it later to make ice cream or custards. When I make waffles, I like to substitute cream for 1/4 of the milk, and you can do the same for pancakes. If you use it in biscuits, they will be more like scones, which you already make. Waffles and pancakes that are made with partial cream are much fluffier than regular ones.