Dairy Free Bone Marrow Pumpkin Custard
2 eggs
1 egg yolk
1 1/2 cups pumpkin, strained if fresh
2 tbsp bone marrow
1 tsp vanilla
1 1/2 tsp Cinnamon
1/8 tsp Nutmeg
1/4 tsp Ginger
1/4 tsp Cloves
1/8 tsp Allspice
1/8 tsp Salt
1/2 tsp molasses
3/4 cup sugar or 1/2 tsp stevia
1/4 cup milk or water if dairy free
2 tbsp bone marrow
1 tsp vanilla
1 1/2 tsp Cinnamon
1/8 tsp Nutmeg
1/4 tsp Ginger
1/4 tsp Cloves
1/8 tsp Allspice
1/8 tsp Salt
1/2 tsp molasses
3/4 cup sugar or 1/2 tsp stevia
1/4 cup milk or water if dairy free
Directions
1. Preheat oven to 300°F. Place all ingredients in bowl and use a stick blender to blend thoroughly.
2. Grease a 9.5" glass pie pan or 8"glass square pan and pour mixture into pan.
3. Bake for 70-85 minutes or until custard is firm.
4. Let cool and then serve.
Serves 4-6 Prep time 10 min Total time 1 hr 20 min
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