Breakfast Pumpkin Custurd

  • Number of Servings: 5
Ingredients
13.5 oz 1 container (11oz) - so delicious full fat culinary coconut milk (by CLIPPERGEAR17) 2 serving Pecans-Diamond of California Chopped Pecans (1/4 cup) (by JMEGILL01) 2 medium (7" to 7-7/8" long) Banana, fresh 4 tbsp Almond Butter 4 large Egg, fresh, whole, raw 1 serving Pumpkin Puree (15 oz. can) (by LOVE_2_LAUGH) 1 tsp Cinnamon, ground
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!

Serving Size: makes 5 servings

Number of Servings: 5

Recipe submitted by SparkPeople user SUGARUSH01.

Servings Per Recipe: 5
Nutritional Info Amount Per Serving
  • Calories: 450.8
  • Total Fat: 38.4 g
  • Cholesterol: 148.8 mg
  • Sodium: 76.9 mg
  • Total Carbs: 29.0 g
  • Dietary Fiber: 10.4 g
  • Protein: 11.2 g

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