Preheat oven to 350 degrees F.

Combine in a blender:

2 cups pureed pumpkin (roasted, microwaved, or steamed from fresh is best)
6 large or 5 extra large eggs
2/3 cup coconut milk
1/3 cup almond milk or water
1 1/2 teaspoons vanilla
1 teaspoon powdered ginger
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
pinch of ground cloves
pinch of salt (optional)
1 teaspoon molasses (optional, it's pure carb)
non-caloric sweeteners to taste

Blend till smooth. Pour into 8 ramekins or oven-safe cups. Place the ramekins in a roasting pan and add hot water to the roasting pan until it comes halfway up the sides of the ramekins.

Carefully place the roasting pan in the pre-heated oven. Reduce the heat to 325 F.

Bake about 35 - 40 minutes, until a knife inserted comes out clean. Remove ramekins from hot water, cool, cover, and chill.

Makes 8.

Do you have an idea of how much sweetener you used?

HEY! Thanks for bumping this, walnut! I was planning to look for a dairy free recipe similar to cat's! You did it for me.