Breakfast Pumpkin Custard (Whole30-Friendly)

By srumbel

from elizabeth's pinterest page

Ingredients

• Full fat coconut milk - 13.5 oz can
• Chopped pecans, or other nut you like - 1/2 cup
• Very ripe bananas - 2
• Almond butter, or almond meal - 3 tbsp
• Eggs - 4
• Cinnamon or Pumpkin Pie Spice to taste
• Pumpkin puree - 15 oz can

Preparation

Step 1

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!