1 cup pumpkin puree
3 large eggs
⅔ cup full fat coconut milk
1 large ripe banana (mashed)
1 tsp. pumpkin pie spice
1 tsp. cinnamon (divided)
¼ tsp. salt
1 large apple, peeled and diced (I use pink lady)
¾ cup chopped pecans
Preheat your oven to 350 degrees. Grease an 8×8 square pan with coconut oil or spray, set aside.
In a large bowl, combine pumpkin, banana, eggs, coconut milk, pumpkin pie spice, ½ 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.
Recipe from Wholesomelicious.com