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.

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Servings: 6

Prep Time: 00:05

Cook Time: 00:40

Main Ingredients

1 can full-fat coconut milk

1 can pumpkin

2 ripe bananas

4 eggs

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.

Additional Notes

Depending on the ripeness of the bananas, you could add a little maple syrup to increase the sweetness if desired.

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