Dayna's Pumpkin Custard~ Pie WithOut The Crust & Good For You!

Use my recipe in the last post, to make your own pumpkin puree, for this pumpkin custard, or you can use canned pumpkin, either is fine. It’s this easy~ Find your favorite pumpkin pie recipe, use it as a guide line. Then instead of evaporated milk, use Vanilla Almond milk, the same amt. as the evaporated milk called for in the recipe. Instead of sugar, use agave nectar, or honey, use half the amount called for in the recipe you are using if using agave, honey can be the same measurement. I may use more or less eggs according to size, I use eggs I get from my friends chickens, so they vary in sz. and may be large or small, if  real small, double the amount of eggs, if large eggs follow the recipe exact on the amount of eggs. Once you make those changes and add the rest of the ingredients, blend til well blended. spray a casserole or deep dish container with cooking spray and pour your mixture right in! No crust! I made a large, deep dish container today and it took an hr and 15 mins.@ 350 degrees

to be totally cooked thru. Cooking time varies by size and depth of the baking dish. When a fork or knife comes out clean after poking it in the center of the baking mix in oven, it’s done. Serve as you would any custard. Top with whip cream, or granola, whatever you like, or eat plain. Tis delish and good for you! You can eat it for Breakfast, a snack, a dessert, anytime!