Pumpkin Pudding

3 Large Eggs

1 Can of Organic Pumpkin Puree (not pie filling)

1/3 Cup of Agave or substitute raw honey

2 tsp Cinnamon

1/4 tsp Ginger

1 tsp Vanilla extract

1/4 tsp Sea salt (or really a small sprinkle)

13 Ounces of Coconut Milk or Regular Milk

Heat oven to 375. In a bowl whisk eggs, cinnamon, ginger, vanilla, salt and agave then add pumpkin and milk.  Pour into a baking dish and cook for 50 minutes or until done. Let it cool and add whip cream as a bonus.