Yesterday we talked about this pie. Unfortunately, I can’t share the recipe with you, because it is from The Balanced Plate cookbook. Although, I did alter the recipe quite a bit (to use gelatin and coconut flour), however, it needs additional testing before sharing with anyone beyond my family.
For some reason the other night when dreaming up yesterday’s recipe the idea of using pie in porridge kept popping into my head. Last year, I made Angela’s Pumpkin Pie Breakfast Casserole, which was delicious, and figured I could do something similar using the leftover Pumpkin Pie Porridge and Crustless Pumpkin Pie I had in the fridge.
My oh my was this a mighty fine breakfast! The boys both had seconds (again!). This would make an excellent Black Friday breakfast using leftover Pumpkin Pie. But why wait until Thanksgiving? Make a pumpkin pie (they are REALLY easy to make if you don’t add a crust) and enjoy this breakfast now! You could also use a heaping cup of pumpkin butter or canned pumpkin with an additional 2 tablespoons of maple syrup in place of the pie.
What is your favorite way to enjoy Thanksgiving leftovers?
Baked Pumpkin Pie Pudding
Prep Time: 5 minutes
Cook Time: 30 minutes
Ingredients (6 servings)
- 1/2 batch of Pumpkin Pie Porridge
- 3 tbsp ground flaxseed
- 2 pieces of pumpkin pie
- 1/4 cup almond or coconut milk
- 1 tsp cinnamon
- 1/2 cup dried coconut
- 1/4 cup sunflower seeds
Preheat oven to 400* F.
In a medium bowl combine porridge, flaxseed, milk and cinnamon stirring until just combined.
Place into a greased casserole dish. Top with dried coconut and sunflower seeds.
Bake for 30 minutes or until warmed through.