Can we all just agree that it’s always time for pumpkin pie? That’s been the rule at my house for the last several weeks. My pumpkin pie consumption has been pretty shameless over the last few days, but it’s November so I’m considering it socially acceptable.
Pumpkin pie for breakfast? Don’t mind if I do. My mom has always been known to eat pumpkin for breakfast for most of the month of November, so I guess it’s genetic. Besides, this pumpkin pie is crustless, full of freshly roasted pumpkin, farm-fresh eggs, and creamy coconut milk. So when I say, “Pumpkin pie for breakfast,” what I really mean is “Pumpkin pie for breakfast, as a post-workout carb, and maybe before bed too”.
One of my friends just moved to the United States, and is experiencing pumpkin pie for the first time. And not just pumpkin pie, but the whole pumpkin pie flavored craze. She probably thinks it’s odd to eat pumpkin pie for breakfast, and it probably is, but while it’s November, I think we should all just make a pact and call it A-okay. Pumpkin pie, here I come!
This particular pumpkin pie recipe feels extra festive to me. There’s something about taking whole pumpkins and turning them into your favorite treat that’s extra rewarding. Opening a can of pumpkin is fine, sure, but when you make the pumpkin puree yourself, you just feel good about it. It think it’s that feeling, more than anything else, that brings this dessert back to my table every fall.
- 3 cups pumpkin (2 sugar pumpkins
- 1/2 cup canned coconut milk
- 3 eggs
- 1/2 cup honey
- 5 teaspoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- Preheat over to 350°F. Prepare pumpkins: slice off the top inch of each pumpkin. Using a spoon or ice cream scoop, remove seed and pithy center. Discard (or roast!). Place Pumpkins on a baking sheet and bake for 40-45 minutes, until flesh is softened through. Remove from oven and allow to cool for 15 minutes.
- Once pumpkins are cool enough to handle, use a spoon to scoop flesh out. Be careful not to piece the skin of the pumpkin, as this will serve as your baking vessel. I leave a small amount of pumpkin still attached to the skin (1/4 inch) to help keep the pumpkin in a pumpkin shape. Place all of the scooped out flesh in a high-powered blender and puree (I have had friends try this with a regular blender and they’re had no success— go high powered!).
- Add eggs, coconut milk, spices and honey to blender. Blend until fully combined. Pour mixture back into pumpkins. Each pumpkin should be about 1/2 of the way full.
- Place pumpkins back in oven (on baking sheet) and bake for 40-45 more minutes, or until the pumpkin mixture is set (try jiggling the pan to check). Allow to cool 10 minutes before serving. Top with coconut cream, whipping cream, or greek yogurt.