Gluten-Free Pumpkin Custard

½ c. granulated sugar

½ c. brown sugar

3 c. canned pureed pumpkin

1 tsp. ginger

2 ½ tsp. cinnamon

¾ tsp. cloves

¾ tsp. allspice

¼ tsp. cardamom

½ tsp. salt

1 c. heavy cream

1 c. light cream

Preheat oven to 350˚.

Beat the eggs and sugars until light.

Stir in pumpkin puree, spices, and salt and mix thoroughly. Stir in both creams.

Pour mixture into a heat-proof 8 c. dish. Cook until firm in the center (a knife or pick stuck in the middle will come out clean.) This will take as little as 40 minutes or more than an hour, depending on the shape of the dish. (wider, shallower dishes will cook faster than deeper dishes.)

This is an excellent substitute for pumpkin pie for those who can't eat gluten/wheat.