It’s that time again! The pumpkin patches have officially opened. Pumpkins aren’t just for decoration and pie…it is actually super-nutritious. This my first post of many great Fall recipes. Ingredients: 2 cups cooked pumpkin 1 1/2 cups evaporated milk 3 large eggs 1/2 cup maple syrup 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger Preheat the oven to 350 degrees F. Butter eight 6-ounce baking cups or a medium size baking dish. Put all the ingredients in a blender and blend until smooth. Pour the custard into the cups or baking dish. Place the dish or cups in a larger dish filled with water and bake for about 50 minutes or until a knife inserted comes out clean. Cool & Refrigerate outside spam link removed
