Pumpkin Custard, dairy free

2 cups pumpkin purée

1 large egg

3 large egg yolks

1 & 1/2 cups light coconut milk (canned)

2 tbsp molasses

2 tsp vanilla

3/4 cup white sugar

2 tbsp cornstarch

2 tsp cinnamon

3/4 tsp ginger

1/2 tsp cloves

1/8 tsp nutmeg

1/2 tsp salt

1. Preheat oven to 300°F. Lightly grease 9” baking pan or pie plate

2. Mix wet ingredients, not including sugar, thoroughly

3. Mix dry ingredients and sugar in a separate bowl then add to wet ingredients

4. Pour into greased pan and bake for 1 hour

5. Remove from oven and allow to cook for 30 minutes to finish setting

Note: if using fresh sugar pumpkin that hasn’t been drained as it seems to be close to canned pumpkin purée, reduce coconut milk to just 1 cup.