After preparing our Breads From Anna Gluten Free Pumpkin Bread Mix, most people end up with leftover pumpkin puree. Here is a tasty idea of what to do with that leftover pumpkin.

Mix the remaining pumpkin puree (about 7 ounces, or just shy of 1 cup) with the following:

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

Stir together:

• 1 tablespoon gluten-free flour
• 1/3 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ground ginger
• 1/8 teaspoon salt
• a pinch (less than an 1/8 teaspoon) 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.

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