Breakfast Pumpkin Custard
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
4 large Egg, fresh, whole, raw
13.5 oz. Thai Kitchen Organic Coconut Milk
4 oz (20 halves) Pecans
2 medium (7" to 7-7/8" long) Banana, fresh
3 tbsp Almond Butter, Nature's Promise Organic Almond Butter Smooth/Unsalted
.5 tsp Pumpkin Pie spice
15 oz. Libby's 100% Pure Pumpkin Puree (by TEQUILAMY)
Preheat oven to 350 degrees.
Place all ingredients except nuts into a blender.
Blend until combined well.
Pour into a 13 x 9" baking pan.
Sprinkle the top with nuts and place in the oven for 30 minutes.
Serve warm or chilled.
Serving Size: 15 cups; 9 x 13" pan
Nutritional Info Amount Per Serving
- Calories: 161.2
- Total Fat: 13.3 g
- Cholesterol: 49.6 mg
- Sodium: 27.2 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 2.8 g
- Protein: 3.9 g
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