Ingredients
1/4 C brown sugar, packed
1/2 C honey or 1/4 C agave nectar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon cloves
1/2 teaspoon nutmeg
1 Tablespoon molasses
1 1/2 Cup cooked pumpkin (1 can)
3 eggs
1 1/2 cups mik (or coconut milk)
Preparation
Combine all ingredients in a blender until smooth. Pour into a 9-inch pie shell (unbaked pastry shell or gingersnap crust). Bake in 500 degree oven for 8 minutes. Reduce heat to 325 degrees and bake for 60-70 minutes longer. Or pour filling into 12 ramekins. Place ramekins on a baking sheet. Bake in 425 degree oven for 15 minutes. Reduce heat to 350 degrees and bake 25 minutes longer.
