I should preface this post by stating that I have never actually tried pumpkin pie. Its not that I have not wanted to, I’ve just never come across it, I guess growing up in Tasmania and travelling to the States once outside of the pumpkin season, the opportunity never arose.
For years I have been fascinated by all of the pumpkin recipes that start to appear in the American and Canadian blogs and websites I follow every year around this time. The way pumpkin in successfully incorporated into a vast array of dishes continues to amaze me – pumpkin latte, pumpkin beer, pumpkin smoothies, pumpkin yoghurt, pumpkin pasta… the list goes on!
One thing I saw awhile ago and have been wanting to try ever since was pumpkin pie porridge. So when I had some left over roast pumpkin in the fridge the other morning, I thought – why not! And added it to my oats. As I was running late, I didnt have time Google a recipe, so I just added what I thought might go in… Cinnamon? Definitely. Nutmeg? Of course! Coconut? Not so sure – but I do love coconut, so in it went!
This may not be the most authentic pumpkin pie taste ever, but it was too good not to share – I hope you enjoy it as much as I did :)
Pumpkin pie porridge
3/4 Cup roast pumpkin
1/2 Cup rolled oats
1/3 Cup water
1/2 Cup of milk of choice
1 Tablespoons dessicated coconut
1 tsp cinnamon
1/2 tsp nutmeg
maple syrup, to taste
Coconut, cinnamon and chopped walnuts or pecans to serve
Mash pumpkin, and mix with other ingredients in a saucepan over a medium to low heat. Cook around 15 minutes until the oats are cooked through, adding more water if you prefer a wetter porridge. Add maple syrup 1 tsp at a time until sweet enough for your liking.
Serve with additional coconut, chopped nuts and a sprinkle of cinnamon, and enjoy with a hot cup of tea :)
[…] American neighbours (well, neighbours over-the-ocean), Australia hasn’t quite jumped on the all-things-pumpkin bandwagon just yet. So I was pleasantly surprised when I found a pumpkin energy bar in the store […]
[…] This recipe uses riced cauliflower as the base – I find the cauliflower taste here to be extremely subtle, especially when you use coconut cream to cook with and add a little sweetener of some sort – I just used banana, but adding in some coconut sugar or raw honey would help sweeten and change the overall flavor of the dish, and therefore I have included the extra sweetener in the recipe here. If you’re still not sold on cauli-oats, you could easily substitute half the cauliflower for oats to still get that oat-y porridge flavor with the added goodness of the cauliflower. Or, try adding in some different flavours – cacao is great here (when is it not!?) or add some mashed, roasted pumpkin to create grain-free pumpkin pie porridge. […]