Ingredients for Pumpkin Custard: 

• 2 cups canned or processed Pumpkin
• 1 ½ cups low-fat Evaporated Milk
• ¼ cups Brown Sugar
• ½ cup Turbinado, Sugar in the Raw, or C and H white cane Sugar (beet sugar has nitrates)
• ½ teaspoon Celtic Sea Salt
• 1 teaspoon Cinnamon
• ½ teaspoon Ginger
• ¼ teaspoon Nutmeg (I use Cardamom as I’m allergic to Nutmeg)
• ¼ teaspoon Allspice
• 1/8 teaspoon Ground Cloves
• 2 slightly beaten Eggs

Toss all ingredients into the blender. Buzz on medium until frothy, then pour into a pan sprayed with cooking spray.

Bake at 350˚F for 30-40 minutes or until inserted knife comes out clean.

Dr. Denice Moffat is a practicing naturopath, medical intuitive, and veterinarian working on the family unit (which includes humans and animals) through her phone consultation practice established in 1993. She has a content-rich website at https://naturalhealthtechniques.com