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Made a new breakfast recipe

Pumpkin is not just for Thanksgiving, I enjoy it all year around.  Today I made a healthy Pumpkin Custard for breakfast.  It was Yummy!

Pumpkin Custard Recipe

2 eggs
8 oz of cooked sweet potato
6 oz pure canned pumpkin
1 c skim milk
pumpkin pie spice to taste
cinnamon to taste

Beat all ingredients with an electric mixer in a deep bowl.  Pour into a glass baking dish sprayed with Pam. Bake at 350 for about 45 minutes