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  Ave’s Pumpkin Custard with Sorghum Syrup


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 INGREDIENTS
2 c cooked, mashed pumpkin
1/2 c sorghum syrup
3 eggs
1 c whole milk
1/4 t salt
1/2 t vanilla
1 t cinnamon sugar

DIRECTIONS
Preheat oven to 350 degrees. Beat sorghum syrup into mashed pumpkin.
Add eggs, milk, salt and vanilla and whisk until completely combined.
Pour into deep dish pie pan. Place pie pan on cookie sheet and bake 30 minutes or until center is set.
Sprinkle top with cinnamon sugar while custard is hot. Serve warm or cold.
Cover and refrigerate leftovers.

Copyright © 2018 Stefanie Samara Hamblen