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1 tsp. cinnamon
1/4 tsp. ground ginger
2 pinches grated nutmeg
pinch of sea salt
1 c. fresh or canned pumpkin puree
2 eggs, beaten
1/4 c. maple syrup
1 tsp. vanilla extract
1 c. full-fat coconut milk

Preheat oven to 350 degrees.

In a small mixing bowl, combine pumpkin, eggs, maple syrup, vanilla,
and coconut milk. Whisk the dry ingredients into the pumpkin
mixture until well combined.

Pour the custard into small individual serving dishes. Place dishes
into a baking dish and add enough water to the dish to reach
halfway up the serving dishes.

Place baking dish in oven and bake 45-60 minutes or until a knife
inserted in the center comes out clean.

Serve warm or chilled.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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