Pumpkin Custard

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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