Since last week was homemade granola I decided to continue with the breakfast theme. Since I grew and preserved a lot of pumpkin this year we have been having pumpkin pudding for breakfast quite often. The kids love it, I like baking it the night before and having it ready for the next day’s breakfast…the kids think I rock for serving them pudding for breakfast!
I just make the innards (this is the proper term for the yummy soft middle part) for a pumpkin pie, cut down on the sugar just a tad and up the spices just slightly. Instead of pouring it into a crust I pour it into little ramekins and bake.
For the topping we use vanilla yogurt with a sprinkling of cinnamon.
You get your shot of vitamin A from the pumpkins and a good dose of protein. Most importantly it makes you feel like a rebel knowing that you are eating pudding for breakfast…which as we know breaks all the rules!!!
PS. If you really want to live on the wild side…try a vegan recipe. Here is one that you make in the blender, so very easy to make. It is from here…
Blend in a blender:
2 c. solid-pack canned pumpkin (if you use home-cooked pumpkin, drain it for
several hours hanging in a cloth bag, so it’s thick like canned pumpkin)
1 c. non-dairy milk (preferably a rich soy milk or a nut milk…I use homemade cashew milk)
3/4 c. brown sugar
1/4 c. cornstarch
1 T. molasses or blackstrap molasses
1 tsp. ground cinnamon
1 tsp. vanilla
1/2 tsp. EACH ground ginger, nutmeg and salt
1/4 tsp. ground allspice or cloves
Bake at 350 for 1 hour, cool and refrigerate overnight to firm up…this couldn’t be easier and we all love it, well except hubby who won’t even try it!
So go ahead, live on the edge…I dare you!