Pumpkin Porridge

2011-10-16
  • Servings : 1
  • Prep Time : 0m
  • Cook Time : 1m
  • Ready In : 0m
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1. In mixing bowl, whisk eggs.
2. To eggs, add 1/3 c. pumpkin, 1 Tbsp. cream or coconut milk, vanilla extract, couple shakes of allspice, sea salt & stevia. Whisk until smooth.
3. In small saucepan, on medium-high, melt butter or coconut oil.
4. Add egg mixture to saucepan and whisk constantly until mixture resembles cottage cheese. This takes less than 2-3 minutes.
5. Remove from heat quickly and spoon into bowl.
6. Top with 1 Tbsp. cream or coconut milk, 2 Tbsp. pumpkin, another shake of allspice and chopped walnuts.

This is a versatile dish that works equally well for breakfast, as a side dish, or even as a custardy dessert when sweetened to taste!

Ingredients

  • 3 Eggs
  • 2 Tbsp. Heavy Whipping Cream or Coconut Milk
  • 1/3 c. + 2 Tbsp. Pumpkin Puree
  • 1/4 tsp. Vanilla Extract
  • 1 Tbsp. Butter or Coconut Oil
  • Allspice
  • Pinch of Celtic Sea Salt
  • 20-30 drops NuNaturals Liquid Stevia
  • Chopped Walnuts

Method

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Recipe Comments

Comments (8)

  1. posted by Angie on April 16, 2012

    I just made this for breakfast today and it was very delicious! Easy and quick to make, but was quite a bit of food – wasn’t able to finish it on my own. Next time I make it I’m going to only use 1-2 eggs and halve the rest of the ingredients. I’m not usually a fan of nuts on or in things, but I had pecans (didn’t have any walnuts in the kitchen) and it really added something. Anyway, again – super surprised at how delicious this turned out – will definitely make a frequent appearance for breakfast from now on.

  2. posted by Nina on April 22, 2012

    I made this for breakfast today and took Angie’s advice: I used 1 egg and halved the rest of the ingredients. It was so yummy and really filling, but in a nice way :) I then froze portions of pumpkin all flavored up with the other ingredients, and will defrost overnight, whack in an egg in the morning and cook…hey presto… Brekky in 2 minutes. Got to love that!

  3. posted by jpt03 on June 13, 2012

    Very tasty and different! I made full recipe and really enjoyed it! Next time I’m going to add the nuts…think that will add to it.

  4. posted by sward1 on October 16, 2012

    I’m wondering how to sweeten this without using an artificial sweetener?

  5. posted by WindowtotheStars on October 25, 2012

    I’m wondering if I need to add more pumpkin, less egg next time. It tasted too much like egg.

  6. posted by bridgetashley on February 12, 2013

    I only used two eggs and the consistency was perfect! So yummy! Also, I sweetened it with maple syrup which added just the right amount of sweetness.

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