Ingredients
1. 13.5 oz can of full fat coconut milk
2. 1/2 cup chopped pecans, or other nut you like
3. 2 very ripe bananas
4. 3 tbsp almond butter, or almond meal
5. 4 eggs
6. cinnamon or Pumpkin Pie Spice to taste
7. 15 oz can pumpkin puree
8. 2 tsp. vanilla extract
Directions
Pumpkin, pumpkin, everywhere! The day of Thanksgiving, it’s important to have a hearty, satisfying breakfast so that you aren’t ravenous when dinner comes. This recipe fits the bill. Enjoy!
xoxo,
Kristin
1) Preheat over to 350 degrees. In a 13×9 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.
2) It will be a much nicer custard consistency when chilled.
http://www.louisianabrideblog.com/2015/07/breakfast-pumpkin-custard.html
