1 1/2 cups cooked pumpkin
1 cup dry curd cottage cheese
1 tsp vanilla
1/4 cup honey
1/2 tsp cinnamon
1/4 tsp cloves
1/4 ground ginger
Preheat oven to 350 degrees.
Combine all ingredients in blender and blend until smooth. I like to blend the dry curd with the eggs first to get it as smooth as possible.
Pour mixture into custard cups – I used four.
If desired sprinkle a little cinnamon and nutmeg on the top.
Place cups in a glass baking dish. Fill dish with water so it is about half way up the side of the cups.
Bake for 35 minutes. Increase heat to 375 degrees.
Bake for another 10 minutes until custard is set.
Allow to cool before serving.
This recipe being shared on Slightly Indulgent Tuesday.
Latest posts by Sherry Lipp (see all)
- Getting Started on SCD Part 5: Illegal and Legal Foods – Meat and Cheese - April 23, 2017
- SCD Recipe: Cilantro Lime Brined Turkey Breast Cutlets - March 28, 2017
- Getting Started with SCD Part 4: The Emotional Side - March 9, 2017