(serves 8-10)
2- 15 oz. cans pumpkin puree (about 3 cups)
2 ripe bananas, mashed
8 eggs
1 cup coconut milk
1/2 cup real maple syrup (or honey)
2 Tbs coconut oil or butter, melted
1 tsp vanilla extract
1/2 cup coconut flour
1/2 tsp sea salt
2 Tbs cinnamon
1 tsp ginger
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp cloves
Preheat oven to 325 F. Grease a 9x13 or medium round casserole dish.
In a mixing bowl, combine the wet ingredients, pumpkin puree through vanilla. Whip together with whisk or hand mixer until smooth. I used an immersion blender and it was perfectly smooth and creamy. Add in the dry ingredients and beat together until completely mixed. Pour into prepared baking dish, cover with foil and bake for 20 minutes. Remove foil and bake 5-10 more minutes, until top begins to crackle and custard becomes slightly firm. Remove from oven and allow to cool.
I served mine topped with homemade whipped cream, from pastured cows of course!
source: risingmoonnutrition
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