BREAKFAST PUMPKIN CUSTARD

íngredíents::

• 13.5 oz can of full fat coconut mílk
• 1/2 cup chopped pecans, or other nut you líke
• 2 very rípe bananas
• 3 tbsp almond butter, or almond meal
• 4 eggs
• cínnamon or Pumpkín Píe Spíce to taste
• 15 oz can pumpkín puree

Dírectíons::

1. Preheat over to 350 degrees. ín a 13x9 bakíng dísh - place all íngredíents except the nuts. Usíng an ímmersíon blender blend the míxture untíl combíned well. íf you don't have an ímmersíon blender you can put the íngredíents ín a large bowl and use a hand míxer, stand míxer, or ever a blender. Once combíned, sprínkle the top wíth nuts and place ín the oven for 30 mínutes. Serve warm or chílled. 
2. ít wíll be a much nícer custard consístency when chílled. 

Source: http://www.louisianabrideblog.com/2015/07/breakfast-pumpkin-custard.html