Pumpkin Custard with Maple!


We love this tasty custard for it's flavor 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, 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 of ingredients 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. Your house will have an appetizing smell of freshly baked pumpkin fused with maple!
For more maple recipes order my book on-line at https://www.justameretreefarm.com/shop/cookbook

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. (I like to use my food processor to cream it all together.)
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. Add a sprinkle of maple walnuts or maple pecans on top. Vanilla ice cream or yogurt are delectable options as well.