I’m not one of those pumpkin-with-everything girls, but I do love pumpkin pie. This pumpkin custard is reminiscent of that, but it is gluten free, dairy free, and hassle-free! Just to show you how easy it is, I’m going to shut up and throw out the ingredients and directions NOW. No need to tell a cute story with it, though I will say this is a great dish to bring to a breakfast potluck in lieu of a sugary, carby insulin rocket. 🙂
1 can of full fat coconut milk
1 can of pumpkin puree
4 tablespoons almond flour
3 tablespoons maple syrup (optional)
1 tablespoon cinnamon
1 tablespoon pumpkin pie spice
Dash of vanilla
1/2 to 1 1/2 cup chopped pecans for topping (I prefer lots of pecans!)
Dump all in a blender and blend until smooth. Cover with chopped pecans. Pour in a greased, 13 X 9 pan and place in 350 degree oven for 35-40 minutes. Serve warm or chilled. It’s more of a “custard” consistency when chilled.
If you like a lot of spices, you could up the pumpkin pie spice or add in cloves and ginger and nutmeg on their own. I also doused mine in more cinnamon before I put it in the oven, just because I don’t think too much cinnamon is a thing. Enjoy!