Ingredients

The following ingredients have 4 Servings
  • 1 cup pumpkin puree
  • 3 large eggs
  • 2/3 cup full fat coconut milk
  • 1 large ripe banana (mashed)
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon (divided)
  • 1/4 tsp salt
  • 1 large apple (peeled and diced (I use pink lady))
  • 3/4 cup chopped pecans

Instruction

  • Preheat your oven to 350 degrees. Grease an 8x8 square pan with coconut oil or spray, set aside.
  • In a large bowl, combine pumpkin, banana, eggs, coconut milk, pumpkin pie spice, 1/2 tsp cinnamon, and salt. Using a hand mixer or immersion blender, beat the ingredients together.
  • In a separate bowl, sprinkle remaining cinnamon on the diced apple and coat the apples. Now mix into the wet ingredients. Pour into square pan.
  • Sprinkle the pecans along the top of the dish, and place in the oven.
  • Bake for 35-40 minutes (depending on oven). You will want the top to be mostly firm and golden on the top.
  • Let sit for at least 10 minutes before serving. You can also chill and store in the fridge for up to a week. Serve warm, cold, or at room temperature!