1 15oz can of pumpkin
1 13oz can of coconut milk
½ cup maple syrup
1 medium avocado
¼ cup almond flour
1 cup whole almonds
¼ cup hemp hearts
Preheat the oven to 350F
Dump all the ingredients except the whole almonds and hemp hearts. Blend until smooth and pour into a 9x13” baking dish.
Roughly chop the whole almonds and sprinkle them on top of the pumpkin mixture followed by the hemp hearts.
Bake for 25 minutes, until the center of the custard is a little bit jiggly but not liquidy.
This custard is quite versatile, and pairs well with sweet or savory foods because it isn’t very sweet at all.
Mix up the ingredients however you like. Swap the pumpkin for another squash you have lying around, use your favorite nut or dairy milk, use honey instead of maple syrup, and definitely try different nuts and seeds for the topping. The options are endless.