Pumpkin Pie Coconut Milk Custard

Ingredients:

• 5 large eggs
• 3 TBs honey
• 1 cup full fat coconut milk
• 1 cup butternut squash, steamed
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1/8 tsp chives
• 1/8 tsp ginger
• 1/8 tsp allspice

Blend until frothy in blender or stick blender.

Divide evenly into six glass oven safe dishes, or an 8″x8″ baking dish.  Place the smaller dishes into a casserole dish.  Fill the casserole dish with an inch of water.  The water should be halfway up the sides of the baking dishes.

Bake 45 minutes to one hour, when a knife inserted in the center comes out clean.

Makes six delicious 1/2 cup servings.

Recipe adapted from Local Forage.