Charlene's Pumpkin Pie Custard
2 cups pumpkin puree (or a 14-oz can)
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp allspice
1/4 tsp ground cloves
2 eggs
1/4 cup molasses
1/4 cup raw honey
1/4 to 1/2 cup full-fat canned coconut milk
Preheat oven to 350 degrees.
In a medium bowl, combine all ingredients by hand or with a hand mixer until smooth. Start with 1/4 cup milk and add more one tablespoon at a time if the mixture is too thick.
Pour into a pie plate (or individual pie tins). Bake 40-45 minutes until set and knife inserted in the middle comes out clean.
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp allspice
1/4 tsp ground cloves
2 eggs
1/4 cup molasses
1/4 cup raw honey
1/4 to 1/2 cup full-fat canned coconut milk
Preheat oven to 350 degrees.
In a medium bowl, combine all ingredients by hand or with a hand mixer until smooth. Start with 1/4 cup milk and add more one tablespoon at a time if the mixture is too thick.
Pour into a pie plate (or individual pie tins). Bake 40-45 minutes until set and knife inserted in the middle comes out clean.