Yields1 Serving

 13.50 oz can of full fat coconut milk
 0.50 cup chopped pecans
 2 very ripe bananas
 3 tbsp almond butter
 4 eggs
 1 tsp cinnamon
 15 oz pumpkin puree

1

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.

Ingredients

 13.50 oz can of full fat coconut milk
 0.50 cup chopped pecans
 2 very ripe bananas
 3 tbsp almond butter
 4 eggs
 1 tsp cinnamon
 15 oz pumpkin puree

Directions

1

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.

Breakfast pumpkin custard