Pumpkin Custard

I can't remember where this one came from--if it's yours let me know!
2 eggs
1 can pumpkin (16oz) - NOT pumpkin pie filling
1 tsp cinnamon
1/4 tsp allspice
several grates nutmeg (1/4 - 1/2 tsp)
1/2 cup molasses
MethodPreheat oven to 350. (if your meal is cooking at 375, this is a forgiving recipe. just check on it earlier)
Chose an 8 inch round casserole dish, and add the eggs. With a fork or a small whisk, whisk the eggs until well combined.

Using a spatula, add in the pumpkin and combine with the eggs. Add the spices (my daughter especially likes grating the nutmeg!), and mix well.
Add the molasses and mix together. Scrape down the sides and smooth the top of the custard so it’s even.
Bake for 1 hour - the custard should be set, like a quiche. Allow to cool for a little while, then scoop into ramekins. Yum! This served 5 happy diners, with enough left for one or two more.