Pumpkin Custard topped with Honey Maple Cinnamon Whipped Cream

Pumpkin Custard

Ingredients

• 1 - 15 ounce can Organic Pumpkin
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 2 eggs
• 1 – 12 ounce can evaporated milk
• ¾ cup honey

Preparation

Preheat the oven to 400 degrees.

Open canned pumpkin and place in mixing bowl. Add the spices, eggs milk and honey.

Mix slowly with a wire whisk until blended.
Pour into pie pan or baking dish of choice.

Place pumpkin mixture in preheated oven bake 20 minutes at 400 degrees, then reduce heat to 350 and bake for 40 minutes. Turn oven off and let the pie rest in hot oven for 1- 2 hours or until oven is cooled, leaving the oven door closed.Remove custard from oven.
Serve warm or you can refrigerate at the point until ready to serve.

For the ultimate dessert... top with Honey Maple Cinnamon Whipped Cream (recipe below).

Honey Maple Cinnamon Whipped Cream

Ingredients

• 1 pint heavy whipping cream
• 1-2 tablespoons honey *
• 1-2 tablespoons pure maple syrup *
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Preparation

Chill mixing bowl. 

Add the whipping cream and whip until soft peaks form. 

Add the cinnamon honey and maple syrup, beat until desired consistency. 

* You may need to adjust amounts - go by taste!