Pumpkin Custard Bake


I’m going to be the first to admit, I’ve never been huge on the whole pumpkin spice thing. BUT this is also coming from a girl who didn’t start eating pumpkin pie until she was 23 years old, so you’ll have to forgive me. As penance, what I offer you today is a breakfast of epic fall proportions. Glorious meal preparations. Pumpkin, spicy cinnamon, and a velvety smooth texture – what else do you want from me?! Click through to bake this filling masterpiece with me.


One of the things I love best about this recipe is that it is EASY. Preheat the oven to 350F. Start with a 796 mL can of pumpkin puree. LET ME BE CLEAR, PUMPKIN PUREE. NOT PUMPKIN PIE FILLING. We are going for wholesome and delicious here, and pumpkin pie filling comes full of sugar. Empty the can into a bowl you can use a mixer in. You could also make this whole thing in a blender! Break 3 very ripe bananas into the pumpkin – this is going to be where all the sweetness comes from! Mix them together until smooth and creamy.


Add 2 cups of full fat coconut milk (or other creamy beverage, if you’re not into the coconut thing). Mix until smooth.


Now for spices. Because we haven’t added the egg yet, you can always go back and taste your mixture! This allows you to custom spice it. Today I used 4 tbsp cinnamon, 3 tsp ginger, 1 tsp allspice, and 1 tsp nutmeg. Mix until combined.


Finally, crack 5 eggs into the bowl. Mix until combined.


Pour the mixture into a 13 x 9 baking dish (I love my Pyrex). At this point, you can also top the mixture with chopped pecans, which are both delicious and healthy, and also festive. #thanksgiving. Bake for 35-40 minutes until you can insert a knife into the centre and it comes out clean.


Serve hot or cold – they’re both delicious. I like to top mine with some cinnamon fried apples! I’m told this is also delicious with maple syrup and whipped cream! Enjoy!

Pumpkin Custard Bake


  • 796 mL pumpkin puree
  • 3 very ripe bananas
  • 2 cups coconut milk
  • 3 tbsp cinnamon
  • 3 tsp ginger
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 5 eggs
  • Optional: chopped pecans


  1. Preheat the oven to 350F.
  2. In a large bowl, stand mixer, or blender, combine pumpkin puree, bananas, coconut milk, cinnamon, nutmeg, ginger, and allspice until smooth. Adjust spices as desired.
  3. Add eggs to bowl and combine until smooth.
  4. Pour pumpkin mixture into 16 x 9 pan. Top with chopped pecans if desired.
  5. Bake for 35-40 minutes, until a knife inserted into the centre comes out clean
  6. Serve hot or cold and enjoy!

Don’t forget to subscribe to email updates [follow us via email] on the right-hand side.

Check out our tweets here

Like us on Facebook

Pin your favourite recipes from here

..and follow our picture story on Instagram


Check out our SnapChat!! >> foodandadulting


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s