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Pumpkin Custard

Erica Kerwien
  • minutes
  • Serves 6

INGREDIENTS

1 3/4 cups

(or about 15 ounces) of roasted butternut squash or canned pumpkin

1/4 cup

dairy-free milk (coconut, almond, or substitute with more squash)

3

eggs

1/2

cup honey or maple syrup

2 tsp

vanilla

1/2 tsp

salt

1 tsp

cinnamon

1/2 tsp

ground nutmeg

1/4 tsp

allspice