Great Pumpkin Custard

• 1 cup canned pumpkin puree
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground cardamom
• Pinch of freshly grated nutmeg
• 2 organic eggs
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup organic milk or soy milk

1. Preheat the oven to 325F.
2. Stir the pumpkin, cinnamon, salt, ginger, cardamom, and nutmeg together in a large bowl.
3. In a smaller bowl, beat the eggs lightly, then whisk in the maple syrup, vanilla, and milk.
4. Whisk the egg mixture into the pumpkin mixture until well combined.
5. Pour the custard into 6 1/2-cup ramekins.
6. Place the ramekins in a baking pan and add enough hot water to the dish to come up 2 inches high around the ramekins.
7. Carefully transfer to the oven and bake for 45 to 55 minutes, until a knife inserted into the center comes out clean.
8. Serve warm or chilled.
9. Make sure that the baking pan you use to hold the ramekins has sides that are at least 3 inches high.
10. This will ensure that the hot water you pour in doesnt slosh over when you transfer the pan to and from the oven.
11. (per serving)
12. Calories: 110
13. Total Fat: 3.2g (1.4g saturated, 1g monounsaturated)
14. Carbohydrates: 18g
15. Protein: 4g
16. Fiber: 1g
17. Sodium: 240mg

pumpkin puree, ground cinnamon, salt, ground ginger, ground cardamom, nutmeg, eggs, maple syrup, vanilla, milk

Taken from www.epicurious.com/recipes/food/views/great-pumpkin-custard-379302 (may not work)