Healthier Pumpkin Pie Bowl

02 Oct

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!

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Posted by on October 2, 2012 in Cooking


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