Pumpkin Custard

Breakfast has been a struggle for me for years.  Finding something healthy AND filling seemed like an impossible quest for a long time.  Now that I drink my superfoods shake every day, I don’t have that struggle anymore!  I love starting my day with a routine, but sometimes it’s nice to mix it up, too.

One of my friends sent me this recipe and it is so good!  It isn’t as sweet as a traditional custard because it is clean and doesn’t have added sugar, but it’s smooth and pumpkiny and yummy!  It’s perfect for these cold winter mornings–comforting, warm, and healthy!

I messed up and accidentally bough low fat coconut milk, but it still turned out pretty good!  The best part about this custard is that it keeps well, so you can portion it out and freeze it.  Just pop it in the microwave to heat it up!

Breakfast Pumpkin Custard (from Louisiana Bride)

13.5 oz can full fat coconut milk

1/2 cup chopped nuts

2 ripe bananas (the riper, the better!)

3 tbsp almond butter OR almond flour

4 eggs

15 oz can pumpkin puree

2 tbsp cinnamon (or pumpkin pie spice)

1 tbsp pure vanilla extract

Preheat oven to 350.  Spray a 13×9 baking dish with coconut oil spray.  In a bowl, blend together all ingredients except nuts.  (You could use a food processor, stand or hand mixer, immersion blender, potato masher, etc).  Pour mixture into baking dish.  Spread nuts on top.

Bake for 30 min.  Remove from oven and serve warm, or let chill in fridge at least 1 hour.  As the original (linked) recipe states, the custard consistency is better chilled!

Keep in fridge up to a few days, or double wrap and keep in freezer.

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