PUMPKIN CUSTARD FOR BREAKFAST OR DESSERT

Makes approximately 16 servings

Ingredients

• 2 eggs or egg replacer if allergic to eggs
• 1 16oz can pumpkin or meat of 2 cooked small pie pumpkins
• 1/8-1/4c agave nectar depending on how sweet you want it
• 1t pupmpkin pie spice

Method

1. Spray a 9×12 glass baking dish with non-stick cooking spray or grease with oil or butter, heat oven to 400

2. In a large mixing bowl lightly beat the eggs with a fork, and then beat in the agave nectar.

3. Mix in the pumpkin until well blended with egg mixture using a large mixing spoon, stir in pumpkin pie spice.

4. Spread mixutre in the baking dish evenly, cook for approximately 45 minutes. Check at 30 minutes to make sure top not turning brown, if so cover with aluminum foil. Check for doneness by inserting toothpick in the middle, if no runny egg mixture is stuck on the toothpick it is done.