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


  • 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.

Get fresh recipes like these delivered to your inbox

Join the Tabl community

Similar products

Snack Pot Set

  • Icon_pricetage_grey Created with Sketch.


Caramelised Pecans

  • Icon_pricetage_grey Created with Sketch.


Cold and Blac Coffee Liquor

  • Icon_pricetage_grey Created with Sketch.


You might also like these recipes

Vegan; Salted Caramel Carrot Cake Overnight Oats.
Classic Gin Fizz Cocktail
Vegan: Ginger Chilli Noodle Broth.