Pumpkin Custard

INGREDIENTS :

• 3.5 oz can of full fat coconut milk
• 15 oz can pumpkin puree
• 1/2 cup chopped pecans
• 1/4 cup pure maple syrup
• 3 spotty ripe bananas
• 3 tbsp organic nut butter
• 4 pastured eggs
• 1 Tbsp Pumpkin Pie Spice
• 1 tsp vanilla extract
• pinch of sea salt

DIRECTIONS :

1. Preheat over to 350 degrees.
2. In a high speed blender, place all ingredients except the nuts. 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 nuts 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 more syrup.