Breakfast Pumpkin Custard

July 23, 2015

After a month of straight sweet potatoes, eggs, and sausage for breakfast I was dying for something different.

I can eat the same thing for ever meal but after a few weeks I'm beyond burned out. I also didn't want to make my green pancakes and totally derail from Whole30 at the time.

I've since then basically derailed from Whole30 and gone back to just eating Paleo, but technically Primal because I like a little cream in my coffee. Luckily that tiny bit of dairy doesn't seem to be bothering the baby at all. 

I also resolved another notion while on Whole30, I'm not making Paleo Desserts. Yes, some desserts I love happen to be Paleo like the Chocolate and Macaroons, but I'm not making cake. There's no coconut cheesecake, No fake biscuits. 

If I really want those things they will just be my cheat meal. I'm not making a fake version of things to make myself "feel better" about it. I want to be able to eat what everyone else is eating in a group situation, within reason. 

So back to this custard...

It's heavenly. There's no added sugar, just the sweetness from the bananas. 

So I definitely suggest using really ripe bananas. 

I imagine this with a cup of coffee sitting in the backyard when the weather cools down for fall will be my favorite way to spend a Saturday morning. 

It's creamy with a bit of crunch from the pecans. You could even replace the pumpkin with sweet potato for a different take on it. 

Breakfast Pumpkin Custard

13.5 oz can of full fat coconut milk
1/2 cup chopped pecans, or other nut you like
2 very ripe bananas
3 tbsp almond butter, or almond meal
4 eggs
cinnamon or Pumpkin Pie Spice to taste
15 oz can pumpkin puree

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!