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Recipe: Pumpkin Pie Breakfast Custard

Custard for breakfast? Yes, please!

 

Makes 6 servings

 

Ingredients:

  • Coconut oil

  • (1) 13.5-oz can of coconut milk (full-fat)

  • 2 bananas, overripe

  • 3 tbsp of nut butter

  • 4 eggs

  • Pumpkin pie spice to taste

  • 1 tsp vanilla

  • ¼ to ½ tsp salt

  • 1 15-oz can of pumpkin puree (*not* pumpkin pie filling)

  • ½ cup chopped pecans or walnuts

 

Directions:

  • Heat the oven to 350 degrees. While it’s heating, grease a 13x9 baking dish with coconut oil. Place all the other ingredients up to but not including the nuts in a mixing bowl and blend until they are combined. Pour the mixture in the greased baking dish, and sprinkle nuts over the top of it.

  • Bake the custard for 30 minutes. Let cool and then place in the refrigerator for a beautiful custard texture.

Recipe by: Saara Haapanen

Photo Credit: Canva by Mariha-Kitchen from Getty Images

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