Pumpkin Breakfast Custard (2.5-3 quart slowcooker)<\/p>\n
<\/p>\n
2 1\/2 C. cooked, peeled, and pureed or canned pumpkin or winter squash<\/p>\n
2 T, blackstrap molasses<\/p>\n
3 T, maple syrup<\/p>\n
1\/4 C. half-and-half<\/p>\n
3 eggs<\/p>\n
1 tsp. cinnamon<\/p>\n
1\/2 tsp. ground ginger<\/p>\n
1\/2 tsp. ground nutmeg<\/p>\n
1\/4 tsp. ground cloves<\/p>\n
1\/4 tsp. salt<\/p>\n
<\/p>\n
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.<\/p>\n
<\/p>\n
4-6 servings<\/p>\n
Calories: 150<\/p>\n
Fat: 4.5 g<\/p>\n
Sodium: 170 mg<\/p>\n
Carbs: 26 g<\/p>\n
Sugar: 14 g<\/p>\n
Protein: 4.5 g<\/p>\n","protected":false},"excerpt":{"rendered":"
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….<\/p>\n