Pumpkin Pie Breakfast Custard(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

Direction:

• Heat the oven to 350 degrees. While it’s heating, grease a 13×9 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.