INGREDIENTS
3/4 cup
organic canned pumpkin puree (not pumpkin pie filling)
1 cup
full fat coconut milk
1/2 cup
almond milk (or milk substitute of your choice)
1/2 cup
maple syrup
4
eggs
1 tsp
cinnamon
nutmeg
1/8 tsp
salt
1
loaf challah bread (or similar), cubed (about 5 cups)
Chopped pecans (optional)
Powdered sugar
Ice cream
Maple syrup
Maple syrup mixed with melted butter
1
glaze of whisked powdered sugar & a little bit of coconut milk