- 2 cups cooked, pureed butternut squash
- 9 pastured egg yolks, beaten
- 2 cups of heavy cream
- 1/4 cup maple syrup
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
- dash of sea salt
1. Preheat oven to 350F.
2. Whisk all the ingredients together until creamy.
3. Heat pumpkin mixture over a double-boiler or over very low heat and stir continuously until thick enough to coat a wooden spoon.
4. Pour into a baking dish and bake for 30-40 minutes, or until a toothpick inserted into the center comes up clean.
adapted from foodrenegade.com