Paleo Pumpkin Custard

Paleo Pumpkin Custard

This paleo-friendly breakfast is helpful on the days when you crave something a bit sweeter. Using only ripe bananas, this dish contains no added sugar and the pumpkin helps you hit your 5 a day.

Make a batch on Sunday and you have breakfast for at least a few days! It tastes lovely after it has had time in the fridge but feel free to warm it up again.

Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 4-6
Paleo Pumpkin Custard

Ingredients

  • 2 ripe bananas (the browner the sweeter)
  • 4 medium eggs
  • 1 425g can of pumpkin
  • 1 can Ishara Organic Organic Coconut Milk - £1.99
  • 1 tsp cinnamon (or to taste)
  • 1/2 tsp ground ginger (or to taste)
  • 1/2 tsp vanilla extract (exclude if you are doing strict paleo)
  • 100g chopped pecans

How to make

  1. Preheat the oven to 180°C.
  2. Mash the bananas in a large mixing bowl with a fork (or if you have a food processor feel free to use it!).
  3. Mix in eggs, followed by the can of pumpkin and then the coconut milk. Make sure each ingredient is mixed in well before adding the next.
  4. Add in the cinnamon and powdered ginger. If you're using vanilla extract added it in now as well.
  5. Pour into a baking tray/pan deep enough to hold the mixture. I've used everything from a glass pyrex dish to a quiche pan.
  6. Top with chopped pecans.
  7. Bake for 40-45 minutes or until the top has a nice golden crust. Watch out for the pecans burning.

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