Pumpkin breakfast pudding

After using half of a butternut for my chicken curry yesterday, I pureed the other half and used it this morning to make a creamy and thick breakfast pudding. You shouldn't be eating this too often, because it contains a generous amount of nuts and carbs. The pudding is quite filling and warming because of the spices and perfect for a (lazy) Sunday morning.
My Sunday morning won't be lazy at all today; I'll be off to the gym in an hour for another CrossFit workout. I wonder what it'll be like today..

For now, here's the recipe!

Pumpkin breakfast pudding (serves 1)
- 1 1/2 cup pumpkin puree (I used butternut)
- 3 eggs
- 2 tbsp coconut flour
- 2 tbsp almond butter
- 2 tbsp ground flaxseeds
- 1 tbsp pumpkin seeds
- 1 tbsp sunflower seeds
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- 1/4 cup chopped walnuts
- 1/4 cup raisins

1. Stir all ingredients together in a bowl until well-combined.
2. Pour the mixture in a saucepan and put over medium heat for approx. 5 minutes. Keep stirring and take off heat when it's reached your desired thickness.
3. Serve hot with topping of your choice. (I used some coconut and almonds)