Pumpkin Coconut Breakfast Custard

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 352.1
  • Total Fat: 26.7 g
  • Cholesterol: 375.6 mg
  • Sodium: 154.6 mg
  • Total Carbs: 17.0 g
  • Dietary Fiber: 3.3 g
  • Protein: 14.1 g

View full nutritional breakdown of Pumpkin Coconut Breakfast Custard calories by ingredient
Report Inappropriate Recipe

Submitted by:


Rich Paleo-friendly Fall brunch treat!
Mainly submitted for calculations
Rich Paleo-friendly Fall brunch treat!
Mainly submitted for calculations

Number of Servings: 4


    Pumpkin, Organic canned, 1.25 cup
    Coconut Milk, Organic, Classic, Unsweetened (Native Forest), 1.5 cup
    Eggs, fresh pature-raised, 7 extra large
    Maine Maple Syrup/Organic, 2 tbsp
    Spices to taste:
    *Cinnamon, ground, 2.5 tsp
    *Nutmeg, ground, 0.5 tsp
    *Cloves, ground 0.25 tsp
    *Ginger, ground, 0.5 tsp


Whisk all ingredients together in large bowl. Pour into shallow dish, greased with melted coconut oil.
Bake at 350 degrees until well set - about 45 minutes in my oven.
We served warm with crisp bacon for brunch treat- yummy!

Serving Size: 4 large servings

Number of Servings: 4

Recipe submitted by SparkPeople user CSMNETC.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.