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Butternut Custard Torte

Serves 8

This custardy cold-weather torte is made completely in the blender, keeping the prep work to a minimum. Bake it in individual custard cups or use a pie plate and cut into slices.

Serve it warm as a yummy breakfast alternative, alongside your favorite winter entree as a slightly sweet side dish, or even as a healthy dessert that can be topped walnuts for an added treat.  Use almond meal instead of flour for a gluten-free option.

Butternut Custard Torte Ingredients

Pre heat oven to 350 degrees.  Puree all ingredients in a blender. Pour into an 8” pie shell (Pyrex recommended) and oil with pan with coconut oil to prevent sticking.

Pour the mixture into the pie plate, sprinkle with chopped nuts if you choose. Baked at 350 degrees for 40-50 minutes, until torte is lightly browned and slightly cracked. Enjoy warm or at room temperature.