Pumpkin Molasses Custards

I initially thought of doing a paleo pumpkin pancake recipe for a nice fall recipe, but frankly, my recipe is a type of a custard-in-a-pan and not what you might think you're getting.  So to keep it in its purest form, I'm going with it's unashamed version today:  a fall treat, not too sweet, nutrient dense with a luxury feel.

Pumpkin itself is high in the carotenoids and when combined with the fat of the heavy cream, according to some studies, you'll absorb more of them.  The star of the show for my purposes today is going to be molasses.

Molasses is a little used powerhouse of minerals like much-needed magnesium, calcium, potassium, iron, copper, and manganese.  Oh, and it's also a tasty sweetener.  Its potent taste is a better inhibitor of over-consumption so I'll go with Mark Sisson's take of a worth-it-for-paleo stance and according to Rhonda Patrick sites data that shows that 54% of Americans are deficient in magnesium.  Magnesium is important for proper sleep, proper blood sugar control, and mitochodrial function (think metabolism).  A chronic deficiency can lead to elevated c-reactive protein, hypertension, cardiovascular disease, osteoporosis, diabetes mellitus, headaches, muscle aches, asthma, and pre-eclampsia-eclampsia.

The final color of the custard shows how much the dark tones of the molasses overtakes even the original pumpkin color... and it's as rich and decadent as it looks! 

I topped the final product with pecans I toasted in some grass-fed butter.  I hope you enjoy this as much as we did!

Pumpkin Molasses Custards

2 eggs
2 t cinnamon (or more)
1/4 t ginger
1/4 t clove
2-3 T molasses
stevia to taste
15 oz pumpkin
1 c heavy cream

Beat eggs with spices, add molasses and stevia.  Wisk in pumpkin and heavy cream until blended.  Add more cinnamon and sweeteners to taste. 
Bake at 350 with a hot water bath for 50 minutes or until a knife comes out clean

Top with toasted pecans and/or heavy cream

Here's the video!