I made an awesome fall breakfast today. I won’t add the picture because it didn’t look as appetizing as it was. My take on a healthier pumpkin pie filling:
1c pure pumpkin
1/4 c vanilla unsweetened almond milk
1 large egg
2 Tbsp brown sugar
Handful of dates (optional)
Mix everything together in a oven safe bowl. Add spices to your preference. Bake at ~350 for 10-15 minutes or until slightly firm. Makes one serving.
If you used sweetened almond milk, I think you could omit the brown sugar. Grain-free, diary-free, low sugar, high quality carb breakfast. Happy Fall!