Pumpkin Custard
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2 cups canned or processed Pumpkin
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1 ½ cups low-fat Evaporated Milk
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¼ cups Brown Sugar
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½ cup Turbinado, Sugar in the Raw, or C and H white cane Sugar (beet sugar has nitrates)
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½ teaspoon Celtic Sea Salt
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1 teaspoon Cinnamon
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½ teaspoon Ginger
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¼ teaspoon Nutmeg (I use Cardamom as I’m allergic to Nutmeg)
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¼ teaspoon Allspice
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1/8 teaspoon Ground Cloves
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2 slightly beaten Eggs
Toss all ingredients into the blender. Buzz on medium until frothy, then pour into a pan sprayed with cooking spray. Bake at 350˚F for 30-40 minutes or until inserted knife comes out clean.
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