Pumpkin Custard

Ingredients:

3 C Pumpkin purée (fresh or canned)

1/2 C Full fat coconut milk

1/2 C Honey

6 Eggs

1/2 t Ground ginger

1 t Ground cinnamon 

Pinch of salt

Directions:

Combine all ingredients in blender and purée until well-mixed and smooth. 

Pour into oven-safe custard cups or ramekins. Fill to 2/3 full. 

Place cups into a large casserole dish and fill dish with hot water. Make sure water reaches as high as the custard mixture to protect it from getting too hot in the oven. 

Bake at 350 degrees until a knife in the center comes out clean. Approximately 40 minutes. 

* Adapted from http://www.healthhomehappy.com/2012/09/crockpot-pumpkin-custard-for-fall-gaps-legal.html