Ingredients

• 1 – 15oz Can Libby’s Pure Pumpkin
• 1 – 13 1/2 oz Can “A Taste Of Thai Coconut Milk
• 3/4 Cup granulated sugar
• 1/2 tsp. salft
• 1 tsp. Ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1/4 tsp. ground allspice
• 1/4 tsp. ground nutmeg
• 2 large eggs

You will need 6ea 2 cup heat resistant bowls. I use Anchor Hocking bowls purchased at Walmart

Instructions

Beat all ingredients together in a bowl.

I use a ladle to put mixture into bowls. A little over 1 ladle full in each bowl.

Bake in pre-heated 425 oven for 15 minutes.
Reduce heat to 350 degrees and continue to bake for 30 minutes or until knife inserted near center comes out clean.

Let cool.

I serve with a dallop of Cool Whip.

“For God so loved the world, that He gave His only begotten Son, that whoever believes in Him shall not perish, but have eternal life. (Joh 3:16)

• 1/2 C Coconut Cream full fat
• 1 1/2 teaspoon Lemon Juice
• Pinch salt

Instructions
Gently Combine the coconut cream and lemon juice.
Taste and add more lemon juice if needed.
Stir in the pinch of salt.
Cover and refrigerate at least 30 minutes before using
Store in air tight container in the refrigerator.

• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 tablespoons paprika
• 1 teaspoon black pepper
• 1 tablespoon ground coriander
• 1 teaspoon cayenne pepper
• 1 tablespoon garlic powder
• 1 teaspoon crushed red pepper
• 1 tablespoon salt
• 1 tablespoon dried oregano

Instructions

Add spices to a mixing bowl and mix.
Store in a spice jar or mason jar for up to 6 months.

• 3 Tbsp. paprika
• 1 Tbsp. ground cumin
• 2 Tbsp. oregano
• 1 tsp. red or cayenne pepper
• 1/2 tsp. garlic powder

Instructions
Mix well. Place in an airtight container. Adjust red pepper to taste for a
hot or mild blend. This makes 2/3 cup.

• 2 teaspoon sweet paprika
• 1 tablespoon celery seed
• 3/4 tablespoon salt
• 1 teaspoon ground dry mustard
• 1 teaspoons ground ginger
• 5 bay leaves
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1/2 teaspoons ground white pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground mace
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cinnamon
• 1/16 teaspoon ground cloves

Instructions

Place all of the ingredients in a coffee or spice grinder or small blender and grind until it’s a smooth powder. Transfer the spice blend to an airtight jar and store in a dark, cool place.

• 1 teaspoon chili powder
• 2 teaspoon smoked paprika
• 2 teaspoons cumin
• 1 teaspoon onion powder
• 2 teaspoon garlic powder
• 1 1/4 teaspoon cayenne pepper
• 2 teaspoons sea salt
• 1/2 teaspoon black pepper
• 1 1/4 teaspoon oregano

Instructions

Add spices to a mixing bowl and stir to combine.
Store in an airtight spice jar for up to 6 months.

Whole Spices:
• 1 tablespoon whole coriander seeds
• 1 tablespoon cumin seeds
• 2 teaspoons yellow mustard seeds
• 2 teaspoons whole fenugreek seeds
• 1 1/2 teaspoons whole pimento berries allspice berries
• 1 teaspoon black peppercorns

Ground Spices:

• 2 tablespoons ground turmeric
• 2 teaspoons ground ginger
• 1 teaspoon ground nutmeg optional
• 1/2 teaspoon ground chili
• 1/2 teaspoon ground cinnamon

Instructions

If starting with whole spices, toast spices in a skillet over medium heat for about 2 -3 minutes, until fragrant. Remove spices form skillet and let cool.
Add whole spices to a grinder, along with the rest of the spices, and grind.
Store Jamaican Curry Powder in an airtight container for up to 6 months.

• 8 tbsp sea salt flakes
• 6 tbsp ground black pepper
• 6 tbsp garlic powder
• 2 tbsp smoked paprika optional, but I love it!

Instructions

Measure out all the ingredients into a mixing bowl.
Next, mix with a dry spatula or whisk.
Store in an airtight spice jar for up to 6 months.

• 3 tbsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp ground black pepper
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp sea salt flakes or to taste
• 1/2 – 2 tsp cayenne pepper depending on how spicy you like it

Instructions

Measure out all the ingredients into a mixing bowl.
Next, mix with a dry spatula or whisk.
Store in an airtight spice jar for up to 6 months.

• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 1 tablespoon parsley
• 1 1/2 teaspoons black pepper

Instructions

Add spices to a mixing bowl and mix.
Store in a spice jar or mason jar for up to 6 months.