Pumpkin Breakfast Custard (2.5-3 quart slowcooker)

 

2 1/2 C. cooked, peeled, and pureed or canned pumpkin or winter squash

2 T, blackstrap molasses

3 T, maple syrup

1/4 C. half-and-half

3 eggs

1 tsp. cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

1/4 tsp. salt

 

Puree ingredients in blender until smooth. Pour into greased slow cooker. Cook on high for 1 1/2-2 hours, until set in the middle and just browning at edges. Serve warm in scoops over hot cereal, baked oatmeal, or as a breakfast side dish with toast or muffins.

 

4-6 servings

Calories: 150

Fat: 4.5 g

Sodium: 170 mg

Carbs: 26 g

Sugar: 14 g

Protein: 4.5 g