I absolutely love anything and everything pumpkin! When we started the whole 30 that we would be on for most of the fall, I was slightly concerned I would not get my fill of pumpkin this year. Thankfully, that has turned out to not be the case. This custard is great as a dessert, or breakfast with some black coffee!

Ingredients:

1 Cup Coconut milk (full fat)

1/2 cup chopped pecans (optional – for garnish)

2 very ripe bananas

3 Tablespoons almond butter

4 eggs

Pumpkin pie spice

15 oz pumpkin puree

Directions:

1. Preheat oven to 350
2. In a bowl combine all ingredients (except nuts)
3. Bland with a hand mixer until combined well. Add spice to taste
4. Pour into 13×9 baking dish
5. Sprinkle top with nuts (I am not a huge fan of pecans, so I omit this step)
6. Bake 30 minutes until set.