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!
Not Dabbling In Normal 
I am officially hungry! This looks amazing and I cannot wait to try it.
YUM!!! I’m headed to the kitchen to make this right now!!
I’ll have to try this again. Hubby & i kind of miss a crust – but i find gluten-free crust a challenge. I don’t know about vegan, tho. I think part of the goodness is the eggs. 🙂
That looks yummy!
Now I know what to do with leftover pumpkin. 🙂
Stephanie
We love pumpkin! We eat this all year around, as calavasas grow all year around. Just takes some getting used to since they are not orange. I´m not sure if they have as high amount of vit a without the yellow color? It still tastes good.
Yum – my mom makes an amazing pumpkin pie and she always baked an extra bowl’s worth of just the filling. Soooo yummy.
We do this as well, except I bake mine in a big 9×12 glass square pyrex (a 2 pie recipe). It it healthy to be sure. I use farm fresh eggs and raw milk cream. I’ve also found that using freshly ground spices makes a huge difference for not much more work.
[…] Pumpkin pudding for breakfast (vegan) […]
I made this last night and it was delicious!!! I added some to my oatmeal this morning and loved every bite of it. I’ve been finding reasons to open the refrigerator today to take a spoonful…and since my husband isn’t a pumpkin fan, it’s perfectly acceptable! LOL! Thanks so much for a wonderful recipe!
Thank you for this! I’m always looking for non-grain breakfasts due to the gluten thing, and this fits the bill nicely – and it’s vegan adaptable 🙂 This will have to be added to my rotation.
oh my this looks amazing!
Hi, I applaud your blog for informing people, very interesting article, keep up it coming 🙂
I tried and it was yummy! Will have to make it myself sometime!
Thanks for this recipe! I’m 5 months pregnant and was having a pumpkin pudding craving and this nailed it! I’m also suddenly allergic to eggs and milk, so this worked well. This thanks comes all the way from Sri Lanka!!