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Breakfast Pumpkin Custard Recipe

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This recipe for Breakfast Pumpkin Custard is from Keller Family Cookbook; 3rd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
13.5 oz can of full fat coconut milk
1/2 cup chopped pecans, or other nut you like
2 very ripe bananas (the more ripe the better bc there is no sugar in this)
3 tbsp almond butter, or almond meal
4 eggs
cinnamon or Pumpkin Pie Spice to taste (more spice is better in this)
15 oz can pumpkin puree
Directions:
Directions:
Directions:
Preheat over to 350 degrees. In a 13x9 baking dish - place all ingredients except the nuts.
Using an immersion blender blend the mixture until combined well. If you don't have an immersion blender you can put the ingredients in a large bowl and use a hand mixer, stand mixer, or ever a blender.
Once combined, sprinkle the top with nuts and place in the oven for 30 minutes. Serve warm or chilled.

It will be a much nicer custard consistency when chilled.

*If you aren't following Whole30 I would suggest adding a little vanilla extract to this!
Personal Notes:
Personal Notes:
This is a great paleo breakfast alternative to just eggs all the time. After reading comments it is not technically Whole30 approved in case that interests you.

 

 

 

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