Leftover Pumpkin?

Mix the remaining pumpkin with the following:

• 1 egg, slightly beaten
• 1/2 cup milk
• 1/3 cup sugar

Stir together:

• 1 TBL gluten free flour
• 1/3 tsp. Cinnamon
• 1/8 tsp. Nutmeg
• 1/8 tsp. Ground ginger
• 1/8 tsp. salt
• a pinch (less than an 1/8 tsp.) of cloves

Add to pumpkin mixture and mix well.

Bake in an 8 or 9 inch pie pan alongside the bread for 35 –40 minutes or until set.