Photo by Bobbi Misiti
Ingredients
- 2 eggs beaten
- 1 cup sucanat/coconut sugar or sugar of your choice (if you use coconut milk you can use less sugar.)
- 2-15 oz cans pumpkin (or 1 roasted butternut squash or roasted pumpkin, pureed)
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/2 tsp ground cloves
- 1-1/2 cups grass fed milk or coconut milk
Instructions
Preheat oven to 450 degrees.
Mix together all ingredients and pour into custard cups. Bake at 450 degrees for 15 minutes then reduce heat to 350 degrees and bake for 50 minutes.
This excellent for breakfast topped with toasted pecans or good topped with whipped cream for little 10 year old girls who come from school starving and don’t like what their mother has prepared for them 😉
Notes:
In South Central PA, you can get dairy products from here.
High quality spices can be found here.
Nuts.com has very nice organic nuts but they also sell a lot of junk food I do not support. Therefore the only food I buy from them are their organic nuts and seeds.