We love this custard for it's taste of Maple along with the spices. My gluten free husband does not miss pumpkin pie after eating this. You do not have to bother with a crust if you don't want to, because eating this topped with whipped heavy cream, yogurt or maple nuts makes this dessert sought after. You can fill your favorite pie crust with this combination if you so desire. My husband said to me "why wouldn't everybody sweeten their pies or custards with maple syrup"? That's a real good question. Maple combined with these ingredients surpasses any other sweetener out there. Give it a try and I am sure you will be delighted with the taste.
3 Cups Pumpkin Puree (I make my own puree from pie pumpkins)
3/4 Cup Maple Syrup
2 Tbsp. Black strap Molasses
4 Tsp. Cinnamon
2 Tsp. Ginger
1 Tsp. sea Salt
4 Farm Fresh Eggs, slightly beaten
1 1/2 Cups Whole Milk
1. Preheat oven 350 degrees
2 .Mix in order given.
3. Pour into buttered baking dish
4. Bake about 40 minutes, or till set.
5. Serve topped with whipped heavy cream sweetened with maple syrup, sprinkle maple walnuts or pecans on top, and vanilla ice cream or yogurt are options as well.