Pumpkin Pie Breakfast Custard
Makes 6 servings
1 13.5-oz can of coconut milk (full-fat)
2 bananas, overripe
3 tbsp of nut butter
Pumpkin pie spice to taste
1 tsp vanilla
¼ to ½ tsp salt
1 15-oz can of pumpkin puree (*not* pumpkin pie filling)
½ cup chopped pecans or walnuts
Heat the oven to 350 degrees. While it’s heating, grease a 13x9 baking dish with coconut oil. Place all the other ingredients up to but not including the nuts in a mixing bowl and blend until they are combined. Pour the mixture in the greased baking dish, and sprinkle nuts over the top of it.
Bake the custard for 30 minutes. Let cool and then place in the refrigerator for a beautiful custard texture.
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