Super-easy pumpkin custard!
8 ounces of light coconut milk OR whole cow’s milk OR almond milk OR unsweetened condensed milk
2 cups of cooked pumpkin OR one 15 ounce can of pumpkin (NOT pumpkin pie filling)
.5 cup of granulated OR brown sugar
.25 cup molasses
Nutmeg, cinnamon, and ginger to taste.
Preheat the oven to 350. Mix everything together and pour into a pie plate, uncovered casserole dish, or ramekins. Bake for ~50 minutes for a pie plate, longer for a casserole, shorter for ramekins. Basically, until it’s set and a knife put in the middle comes out clean.