In a mixing bowl beat 4 large eggs
Add to this 1/2 cup brown sugar
1/2 tsp cinnamon
2 cups plain pumpkin puree
1 can coconut cream
1 tsp freshly grated ginger
2 Tablespoons cornstarch
Pour into an ungreased casserole dish. Place this dish in a larger casserole dish that has been half filled with hot water. Bake at 350F for approximately 40 minutes or until custard has solidified and toothpick inserted comes out clean. You can serve with dairy free ice cream, sprinkle with candied pecans or eat plain. Enjoy!