Pumpkin Custard

I created this recipe a couple months ago when I was very sick. I was living in a moldy environment and didn't really know it at the time. I ended up with walking pneumonia and stayed sick for about 6 weeks. In that time I was really looking for easy make ahead recipes to make life a little easier and this one was my favorite. It is full of everything you need from good fats to protein, fiber and full of flavor. I would eat this for breakfast every morning and it filled me up and satisfied my taste buds as well. It's perfect for summer since it is a cold dish and even in fall or winter because it has all the flavors of autumn. I hope you enjoy it!

INGREDIENTS :

• 13.5 oz can of full fat coconut (can sub other milk)
• 15 oz can pumpkin puree
• 3 spotty ripe bananas
• 3 tbsp organic coconut butter
• 2 Tbsp pumpkin seeds
• 4 pastured eggs
• 1 Tbsp Pumpkin Pie Spice
• 1 tsp vanilla extract
• pinch of sea salt
• shredded unsweeted coconut

DIRECTIONS :

1. Preheat over to 350 degrees.
2. In a high speed blender, place all ingredients. Blend the mixture until fully combined. If you don't have a high speed blender you can put the ingredients in a large bowl and use a hand mixer.
3. Pour into a 13x9 baking dish, sprinkle the top with pumpkin seeds & a little shredded coconut and place in the oven for 30 minutes.
4. Cool a bit and serve it warm if you like but it is lovely chilled and drizzled with maple syrup.