Breakfast Pumpkin Custard

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 15
  • 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

View full nutritional breakdown of Breakfast Pumpkin Custard calories by ingredient


Introduction

Whole 30 Whole 30
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)

Directions

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