Pumpkin Breakfast Custard

• 2 1/2 cups cooked and pureed or canned pumpkin or winter squash
• 2 tbsp blackstrap molasses
• 3 tbsp maple syrup
• 1/4 c half and haf
• 3 eggs
• 1 tsp cinnamon
• 1/2 tsp each ground ginger and nutmeg
• 1/4 tsp cloves
• 1/4 tsp salt

1. Puree all in a blender until smooth
2. Pour into a greased or buttered slow cooker
3. Cook on high for 1 1/2-2 hours until set in the middle and just browning at the edges
4. Serve warm un scoops over oatmeal or as side for breakfast or muffins.