Pumpkin Custard

1 Preheat oven to 350*
2 Combine pumpkin, coconut milk, eggs, coconut sugar, pumpkin pie spice and salt in bowl
3 Beat on high until all ingredients are well combined
4 Grease 4 smallish custard dishes with butter / coconut oil
5 Pour batter into dishes
6 Bake in oven for 30 minutes
7 In a small dish combine granola / nuts, 1 Tbsp of butter & additional coconut sugar
8 Microwave until melted and stir to combine
9 Add topping to center of custard and bake for another 20 minutes
10 After 50 minutes, turn off oven and open door
11 Let custard rest in oven as it cools to prevent custard from cooling too quickly and sinking in center
12 Refrigerate for at least 4-5 hours to cool prior to serving