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Breakfast Pumpkin Custard


  • 13.5 oz cân of full fât coconut milk
  • 1/2 cup chopped pecâns, or other nut you like
  • 2 very ripe bânânâs
  • 3 tbsp âlmond butter, or âlmond meâl
  • 4 eggs
  • cinnâmon or Pumpkin Pie Spice to tâste
  • 15 oz cân pumpkin puree


  1. Preheât over to 350 degrees. In â 13x9 bâking dish - plâce âll ingredients except the nuts. Using ân immersion blender blend the mixture until combined well. If you don't hâve ân immersion blender you cân put the ingredients in â lârge bowl ând use â hând mixer, stând mixer, or ever â blender. Once combined, sprinkle the top with nuts ând plâce in the oven for 30 minutes. Serve wârm or chilled. 
  2. It will be â much nicer custârd consistency when chilled. 
  3. *If you âren't following Whole30 I would suggest âdding â little vânillâ extrâct to this! 
Source: http://www.louisianabrideblog.com/2015/07/breakfast-pumpkin-custard.html

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