Pumpkin Custard
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1/4 C raw honey
1/2 t salt
1 t cinnamon
1/2 t ginger
1/4 t cloves
2 eggs
15 oz can pumpkin or 1 3/4 C cooked pumpkin
1 1/2 C coconut milk

Mix all and bake at 400 for 15 minutes, then 350 for 40-50 minutes.
Custard is done when a knife can be inserted in the center and comes out
clean.

From: Patti Vincent