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Paleo Pumpkin Pie Custard
Creamy, dreamy pumpkin custard without any dairy, refined sugars, or gluten. Perfect for breakfast or dessert topped with pomegranate arils, blackberries, dried cranberries, or maple syrup.
Prep Time: 00:05
Cook Time: 00:40
1 can full-fat coconut milk
1 can pumpkin
2 ripe bananas
3 tablespoons sunflower or almond butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon clove
splash of vanilla
dash of salt
1Preheat oven to 350.
2In a blender, add all ingredients and blend until smooth.
3Pour into 9X13 sprayed with coconut oil.
4Place into oven and bake for 35-45 minutes, or until center is set.
5Remove from oven and cool. Chill until ready to serve.
Depending on the ripeness of the bananas, you could add a little maple syrup to increase the sweetness if desired.
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