10/18/2012 
I know, I know. We need another pumpkin recipe like we need a hole in our heads. But let’s give in to the whims of seasonality, shall we?
Besides, lest we give into the temptation of pumpkin spice lattes and other sugar- and grain-filled not-so-goodies, it doesn’t hurt to scratch that itch occasionally. And here’s a good way to use up that sad, half-empty can of pumpkin purée in the fridge.
This recipe owes itself to the Hot Primal Cereal recipe (more here) in Mark Sisson’s Primal Blueprint: Quick & Easy Meals. A few autumnal tweaks, and here we are.
Autumn Pumpkin Breakfast
1/2 cup almonds
1/2 cup pecans, walnuts, or hazelnuts (I like a blend of all the above)
1/2 cup pumpkin purée, either canned or homemade
1/4 cup coconut milk (or more to desired consistency)
1 Tbsp. real maple syrup (or more to taste)
1/2 tsp. cinnamon
So delicious, even sleepyheads love it!
1/4 tsp. each nutmeg, ginger, and allspice (or 1/2 tsp. pumpkin pie spice, if so omit cloves below)
1/8 tsp. ground cloves
pinch of sea salt
1) Put it all in a food processor and pulse until smooth, or desired consistency. I’ve had a few issues with some nuts getting stuck in there, so if you want it completely smooth with no random chunks, be sure and give it a stir and pulse again.
2) At this point you can warm a serving in the microwave (I do this for 45 seconds, stir, and then reheat if needed) or warm it up on the stove over gentle heat, stirring frequently. Top with butter, coconut butter, additional chopped nuts, dried fruit, and/or additional maple syrup.
Serves 2 full servings, 4 small ones if served as a side.
I do almost the exact same recipe except I add almond or coconut flour, several eggs and maybe vanilla protein powder, then cook it like a pancake. I usually throw in some pumpkin seeds also for more crunch. Your blog is always a fun, informative read! Thanks Scott
Your daughter. Too Too Cute! :)
YUM