Here’s a yummy breakfast food – it seems like it should be a dessert but it’s so good for you that we serve it for a regular meal!
Pumpkin Pudding
- 1 – 2 c. pumpkin puree (can use any kind of winter squash)
- 2 T. coconut oil
- 1/2 t. cinnamon
- 1/2 t. pumpkin pie spice (I use a splash of ginger and nutmeg)
- 2 eggs
- 1 T. honey/agave nectar
Blend everything together, and put into a greased baking dish. Bake at 350 degrees for 30 minutes. Simple and yummy!
Avivah
This is very similar to our popular yam pie that we enjoy throughout the year. Same idea, but use baked/steamed yams in place of pumpkin and bake in a pie crust. I usually use ground-up cereal but sometimes indulge in a real pie crust. I will try it using coconut oil next time to see how that tastes. Yum!
thanks, think it will be tomorrow’s breakfast.
Shoshana – yes, yams or other winter squashes all substitute well for one another.
Dina – I hope you enjoy it!
Shoshana: The Spectrum organic palm oil (health-food subsitute for Crisco) makes an excellent pie crust. And then you can rub a little on your baby’s cheeks and chin to stop chapping and drool rash ;-). It’s very multi-puspose.
I also pop popcorn in it, and it’s the best popcorn I’ve ever eaten.
I just came across this recipe. I know I requested it before, so no I’ve found it! As I’m slowly reading my way through your blog I’m discovering more and more wonderful recipes. Can’t wait to try them! Thanks, Aviva!