Breakfast Pumpkin Custard

Ingredients::

• 13.5 oz cân of full fât coconut milk
• 1/2 cup chopped pecâns, or other nut you like
• 2 very ripe bânânâs
• 3 tbsp âlmond butter, or âlmond meâl
• 4 eggs
• cinnâmon or Pumpkin Pie Spice to tâste
• 15 oz cân pumpkin puree

Directions:

1. Preheât over to 350 degrees. In â 13x9 bâking dish - plâce âll ingredients except the nuts. Using ân immersion blender blend the mixture until combined well. If you don't hâve ân immersion blender you cân put the ingredients in â lârge bowl ând use â hând mixer, stând mixer, or ever â blender. Once combined, sprinkle the top with nuts ând plâce in the oven for 30 minutes. Serve wârm or chilled. 
2. It will be â much nicer custârd consistency when chilled. 
3. *If you âren't following Whole30 I would suggest âdding â little vânillâ extrâct to this! 

Source: http://www.louisianabrideblog.com/2015/07/breakfast-pumpkin-custard.html