Why yes, yes it certainly is another pumpkin recipe. How, after this post you may ask? I found myself a huge real “calabaza” in my food store, baked it, and the product was a whole lot of delicious pumpkin puree. A pumpkin breakfast pudding that the greatest start to any morning.
Is it just me or is fresh pureed pumpkin so much more delicious than the canned stuff?
I don’t even need sweetener for most of my pumpkin recipes when using fresh! And there is no way I could do that with canned pumpkin.
Back to how this was created. I woke up really wanting to use my fresh pumpkin in my breakfast, but wasn’t wanting anything hot like oatmeal or my pumpkin french toast. I knew I wanted some of my all natural, 4-ingredient cottage cheese as well, and that is when the wheels started turning. Pumpkin breakfast pudding was on it’s way.
I took out my nutribullet, measured out equal parts of pumpkin, cottage cheese, raw bran, and a couple other things, and I truly was surprised onhealthy finpecia with the result. I did not think it was going to be that good. Boy was I wrong. I didn’t even need to add any sweetener!
When I had reached the bottom of my jar, it was a sad day. Just kidding, but I was wishing I had more pumpkin breakfast pudding to eat! This was a delicious and healthy way to start my morning. Pumpkin has so many nutritional benefits, and this was high in protein and fiber as well to keep that tummy satisfied!
Pumpkin Breakfast Pudding
Ingredients
- 1/2 cup Fresh Pumpkin can used canned
- 1/2 cup Almond Milk
- 1/4 cup Cottage Cheese
- 1/4 cup Raw Bran can use oats if you dont have
- 1 tsp Vanilla Extract
- dash of sea salt
Instructions
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Blend in high speed blender until smooth.
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Add sweetener if desired. Fresh pumpkin is so sweet to me on its own that I didn't need any! (I topped mine with baked cinnamon pumpkin seeds, fresh pumpkin puree, and cinnamon)