Grain Free Pumpkin Pie Breakfast Recipe

This recipe is very simple to make & it's good for you. Pumpkin is loaded with vitamins and the protein in this recipe helps keep your blood sugar balanced, which is definitely a bonus first thing in the morning.

I must admit that I set out to make a dessert when I developed this recipe. I wanted something low in sugar, but with a great pumpkin flavor. The good news is that this recipe can double as a breakfast or a dessert because it is both delicious & high in protein. And it's grain free!

Ingredients:

  1. 1/2 cup organic pumpkin puree (not pie filling)
  2. 1/4 cup honey
  3. 1/2 cup almond butter
  4. 1/2 cup almond meal
  5. 2 eggs
  6. 2 teaspoons pumpkin pie spice
  7. 1 teaspoon vanilla extract
  8. 1/4 teaspoon sea salt
  9. 1/2 teaspoon baking soda

Directions:

  1. Preheat oven to 350 F. Grease an 8×8 square dish for bars or an 8 inch diameter pie dish for dessert slices generously with coconut oil.
  2. Mix pumpkin puree, honey & almond butter until smooth. Beat eggs & add with remaining ingredients. Mix until smooth.
  3. Bake at 350 for 20-25 minutes or until edges are golden & center is firm.
  4. Cool completely and serve. You can experiment with toppings, like pumpkin seeds or whipped coconut cream (I like this recipe.)

Enjoy!

 

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About The Author

Dr. Jolene Brighten

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Dr. Jolene Brighten is a Functional Medicine Naturopathic Medical Doctor and the founder of Rubus Health, a women’s medicine clinic that specializes in women's hormones. She is recognized as a leading expert in Post-Birth Control Syndrome and the long-term side effects associated with hormonal contraceptives. Dr. Brighten is the best selling author, speaker and regular contributor to several online publications including MindBodyGreen. She is a medical advisor for one of the first data-driven apps to offer women personalized birth control recommendations.