Vegetarian

Breakfast Pumpkin Custurd is for Breakfast.

Breakfast Pumpkin Custurd takes several minutes to prepare.

Breakfast Pumpkin Custurd takes several minutes to cook.

Breakfast Pumpkin Custurd makes 5 servings.

The ingredients for Breakfast Pumpkin Custurd are:

13.5 oz 1 container (11oz) - so delicious full fat culinary coconut milk (by CLIPPERGEAR17)
2 serving Pecans-Diamond of California Chopped Pecans (1/4 cup) (by JMEGILL01)
2 medium (7" to 7-7/8" long) Banana, fresh
4 tbsp Almond Butter
4 large Egg, fresh, whole, raw
1 serving Pumpkin Puree (15 oz. can) (by LOVE_2_LAUGH)
1 tsp Cinnamon, ground

Here is how you make Breakfast Pumpkin Custurd:

Preheat over to 350 degrees. In a 13x9 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. It will be a much nicer custard consistency when chilled. *If you aren't following Whole30 I would suggest adding a little vanilla extract to this! Serving Size: makes 5 servingsNumber of Servings: 5Recipe submitted by SparkPeople user SUGARUSH01.

The nutritional information for Breakfast Pumpkin Custurd is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 450.8

• Total Fat: 38.4 g
• Cholesterol: 148.8 mg
• Sodium: 76.9 mg
• Total Carbs: 29.0 g
• Dietary Fiber: 10.4 g
• Protein: 11.2 g

The dietary needs meet for Breakfast Pumpkin Custurd is Vegetarian