Pumpkin Pecan Porridge

I am sure all of you bakers out there have had this problem, especially during the Fall holidays.  You’re making a pumpkin pie or some other fabulous baked good that features this semi-sweet gourd-like squash…and you have some leftover.  During this time of year you can’t just find pumpkins, but they’re so amazing in both sweet and savory dishes.  I love to fall back on the canned variety since it is available year-round.  I don’t typically like to buy lots of canned goods, but every once in a while won’t hurt.  If you do buy canned pumpkin — make sure that you buy a clean brand.  Usually that means that it is organic, and check your ingredient label.  The only thing that should be listed is pure pumpkin puree — no sugar listed or words you cannot pronounce.  But when you do buy pumpkin and don’t use it all at once, what to do with the rest?  If you’re like me you don’t want to waste a bit of it.  Well, here’s a great idea if you find yourself in this situation.

I can’t wait to try this again when it’s cold outside — I bet it would be so comforting.  It was nice this morning as well, and it really had a place as a pre-workout meal since I usually exercise in the A.M.  I am always amazed at the options available for those of us that have sworn off grains.  I do have to say that I never feel deprived.  One of the things that I miss on occasion is oatmeal.  I don’t ever miss rolls, bread sticks, or sandwiches…pasta I never even think about…. but pre-paleo I was really big on my morning oatmeal.  I used to cook my whole oats over the stove top with water and add a few shakes of cinnamon along with only fresh strawberries for sweetness.  Sounds pretty clean right?!  Well, it is — other than that I don’t eat oatmeal anymore.  This porridge is a great substitute, and I am so thrilled that I stumbled upon this.

This recipe was adapted from a great website — Healthy Living How To.

 

Ingredients

  • 3 eggs
  • 1/3 c. leftover pureed pumpkin
  • 1 tbsp. coconut milk
  • 1/4 tsp. vanilla extract (check your label here – cheaper brands will have sugar added)
  • 1 tsp. honey
  • 1/4 tsp. allspice
  • pinch of salt
  • 1 tbsp. pastured butter or coconut oil
  • hand full of chopped pecans

 

Process

  1. Whisk eggs together in a medium sized bowl until frothy.
  2. Add your leftover pumpkin, coconut milk, vanilla, honey, allspice, and salt to the bowl.  Whisk all ingredients together.
  3. Heat butter in a medium sized saucepan over medium-high heat.
  4. Pour egg and pumpkin mixture in saucepan and immediately start whisking.  Whisk constantly for about 2 minutes or until mixture is cooked through and has dried up a bit.  Mixture will look dried and crumbly.
  5. Serve in a bowl and top with additional coconut milk and pumpkin puree on top.  Along with some chopped pecans, I topped my porridge with some sprinkles of cinnamon.
  6. Enjoy for your next breakfast, and add some bacon or sausage to round out the meal if you’re like me!

 

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2 Responses to “Pumpkin Pecan Porridge”

  1. Eminem says:

    Hey there! I’ve been reading your site for a long time now and finally got the courage to go ahead and
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    • jennifer says:

      Thank you so much for the comment! That is awesome you are from Texas — always love to hear from a fellow Texan! 😉 I am glad you are enjoying my recipes & the often silly long rants that come with them. Thank you for keeping up with me — that makes it all worth it!

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