Pumpkin Custard

Ingredients
1 cup canned pumpkin puree
1 tsp cinnamon
1/4 tsp ground ginger
pinch of sea salt
2 pinches of grated nutmeg
2 organic eggs
1 tsp vanilla extract
1 cup coconut milk


Preparation
Pre-heat the oven to 350 degrees.

Combine pumpkin and all spices in one bowl. (I would recommend amping up the spices.)
In a smaller bowl, beat the eggs lightly then whisk in the vanilla and coconut milk.
Whisk the egg mixture into the pumpkin mixture until well combined.

Pour the custard into 1/2 cup ramekins. Place the ramekins in a baking pan and add enough boiling water to the dish to come up 2" high around the ramekins. Carefully place in the oven and bake for 60 minutes or until a knife inserted into the center of the custard comes out clean. (Mine were in the oven for almost 2 hours. I did
have a higher pumpkin puree/coconut milk to egg ratio though.)

Serve warm or chilled. Serves 6. (Using a full can of puree and coconut milk makes about 8.)