Healthy Pumpkin Custard
It’s fall here in the midwest. That means the trees leaves start changing into beautiful yellows, oranges and reds, bonfires happen almost every weekend, and it is sweatshirt weather. Also, pumpkin everything is available in the stores. I can’t even begin to tell you how much a love pumpkin. I go crazy over it. I always have a can of pumpkin in my pantry no matter what time of year, it doesn’t have to be fall for me to make things with pumpkin.
Why wouldn’t you want to put pumpkin in everything? It is rich in beta-carotene, fiber, potassium and vitamin C. Pumpkin is great for your heart and protects you agains heart disease. It also helps to protect against asthma, which lets be real here, tis the season to get your nebulizers and meds ready. I love to pack a pumpkin punch wherever I can.
This pumpkin custard is delicious! It is also Paleo, and great for you. You can have it for breakfast or dessert. It almost tastes like a rich pumpkin pie filling. I found myself eating it for breakfast and going back for it after dinner. This is definitely going to be a staple in the house for sure.
recipe adapted from Louisiana Bride Blog
~ 2 very ripe bananas
~ 1 can pumpkin puree (15 oz)
~ 1 can of coconut milk (full fat, 13.5 oz)
~ 4 eggs
~ 3 TBL creamy almond butter
~ 2 tsp pumpkin pie spice
~ 1/2 cup chopped cashews
- Preheat oven to 350 degrees.
- Place all ingredients except cashews in a bowl, and mix together with an electric mixer until smooth.
- Pour into a 9×13 glass baking dish.
- Sprinkle the top with the cashews.
- Bake for a half hour.
Serving size 1
Enjoy and happy fall!