1 medium pie pumpkin, seeded and roasted
3/4 cup dark brown sugar
2 tablespoons blackstrap molasses
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 tablespoon "cake spice"
1 teaspoon sea salt
1 cup whole cream milk
1/2 cup sour cream
3 large eggs
Whisk together the sugar, salt, and spices in bowl until smooth.
Blend in the pureed squash, milk, sour cream and eggs.
Pour into a buttered casserole dish.
Bake until the center is almost set, about 55 minutes, depending on the depth of the casserole.
Beautiful for dessert -- or breakfast!
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