Breakfast Pumpkin Custurd
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Breakfast Pumpkin Custurd calories by ingredient
Introduction
Fall Breakfast Fall BreakfastNumber 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.
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.