by Daniela, The Real Foodie
I improvised this recipe, originally with some leftover barbecued sweet potatoes. This time I tried it with pumpkin and it turned out deliciously, like pumpkin pie, perfect for the season. It is very nutritious and a great snack. It can also be done with winter squash.
1 cup raw pastured milk
½ cup of raw pastured light cream
1 raw pastured egg yolk
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
sweetener of choice: raw honey, vegetable glycerine, maple syrup or stevia
Mix together in a blender and drink!