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  Almond Pumpkin Custard



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4 cups seminole pumpkin, roasted and pureed
2 cups unsweetened almond milk
1/2 cup honey (plus 2-3 Tablespoons as an optional topping)
6 eggs
1 teaspoon vanilla
1/4 teaspoon each cinnamon, ginger and nutmeg
1 cup sliced almonds, lightly toasted

Lightly butter or oil a two-quart flat casserole dish. Prepare a hot water bath for the dish.
Preheat oven to 350 degrees.
In a large bowl, whisk together pumpkin and almond milk.
Add honey a little at a time, whisking until completely combined.
Taste and adjust for sweetness.
Whisk eggs into pumpkin mixture. Stir in vanilla and spices.
Pour into the prepared casserole dish, place dish in water bath and place in oven.
Bake until custard is still jiggly in the center 3 inches—about 30 minutes.
Scatter almonds over the top and drizzle with honey.
Return to oven for 10 minutes.
Serve warm or chilled.
Cover and refrigerate leftovers.

Copyright © 2013 Stefanie Samara Hamblen