Leftover Pumpkin Pie Casserole
Ever wondered what to do with leftover pumpkin pie? Does leftover pumpkin pie even exist?
Canadian Thanksgiving just passed and this sweet casserole is a great
10 minutes
30 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 189 |
| Fat: | 17 g |
| Carbohydrates: | 5 g |
| Protein: | 4 g |
| Calculated per serving. | |
Serves: 6
Serves: 6
Ingredients
- 1 cup 1 cup 1 cup Almond Meal/Flour
- 1 cup 1 cup 1 cup Coconut Flakes, unsweetened
- 1 whole 1 whole 1 whole Banana, chopped
- 1 tsp 1 tsp 1 tsp Cinnamon, ground
- 0.5 cup 0.5 cup 0.5 cup Coconut Milk
- 0.25 cup 0.25 cup 0.25 cup Pecans, crushed
- 0.5 tsp 0.5 tsp 0.5 tsp Pure Vanilla Extract
- 2 whole 2 whole 2 whole Eggs
- 1 cup 1 cup 1 cup AIP Pumpkin Pie (Baked) (click for recipe), pieces of leftover pie. Alternative: 1/2 cup pumpkin puree, 1 tsp cinnamon, 1/2 tsp ginger powder, 1/4 tsp ground cloves
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350 degrees
- Grease a 9 inch pie dish
- In a mixing bowl, combine all ingredients together and mix well
- Place mixture evenly in pie dish
- Bake for 25-30 minutes
- Allow to cool for 10 minutes before eating. Enjoy!
Notes
Optional: - Top with more pumpkin pie pieces and crushed pecans - Serve with coconut whip.
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