Pumpkin Carrot Pudding (Kugel)

• 1 lb canned pumpkin
• 1 lb baby carrots
• 1 teaspoon grated ginger
• 1 tablespoon cinnamon
• 1 teaspoon cardamom
• 1 teaspoon vanilla extract
• 1/2 teaspoon grated nutmeg
• 3/4 cup honey
• 1 cup coconut milk
• 2 tablespoons dark brown sugar (optional)
• 1 tablespoon butter, melted
• 3 eggs, stirred
• cooking spray
• whipped cream (optional)

1. Steam carrots until tender, I use the microwave.
2. Preheat oven to 400f.
3. Spray a 10x13" baking dish with cooking spray.
4. In a large bowl add cooked carrots and mash.
5. Add canned pumpkin, cinnamon, cardamom, nutmeg, ginger, vanilla, honey and butter.
6. Taste and if you want it sweeter add brown sugar.
7. Add eggs and coconut milk, mix well.
8. Bake for 1- 11/2 hrs depending at your oven, pudding should be set.

pumpkin, baby carrots, ginger, cinnamon, cardamom, vanilla, grated nutmeg, honey, coconut milk, brown sugar, butter, eggs, cooking spray, whipped cream

Taken from www.food.com/recipe/pumpkin-carrot-pudding-kugel-354009 (may not work)