Instructions

Preheat oven to 350 degrees.

Blend pumpkin and eggs, adding eggs one at a time, until smooth.

Mix spices and salt together in a small bowl. Add spice mixture with the cream and blend until well mixed.

Pour into greased pie pan or into smaller ramekins.

Bake 25 minutes to 40 minutes depending on the size of the custards. Test by inserting a shape knife in the center. If knife leaves a mark in the custard and comes out with out a lot of gooey mixture clinging to it, it’s done!

Serve with slightly sweetened whipped cream or whipped coconut cream with a touch of vanilla. I use about a teaspoon of monkfruit sweetener and a teaspoon of vanilla to a cup of cream.