The last thing I want to do is offend anyone, but here’s the deal: I can’t even begin to remotely understand people who don’t revel the enjoyment of all things pumpkin, all year long.
I just don’t understand what pumpkins ever did that was so wrong as to receive the unkind treatment of being put on the top shelf for 9 out of 12 months every year. I mean, how would you like it if you were forced to live in a dark closet with nobody to hug you or talk to you for three whole seasons? It just seems like one of the great injustices of the world, one that, as a matter of principle, I simply can take no part in.
Clearly, I’m a bit impassioned when it comes to pumpkin, but I’m an autumnal souls so it kind of makes sense. I’ll tell you though, as much as I love the warmth of pumpkin lattes and the creamy, dreamy goodness of pumpkin rolls, the top of the heap, creme de la creme, of pumpkin-inspired greatness, is of course...wait for it...pumpkin pie. And better yet, pumpkin pie for breakfast!
Sadly, in some circles of society it’s not really acceptable to eat pie for breakfast (super sad face…) So I came up with the most perfect solution: a pumpkin pie filling of sorts mixed with hearty quinoa, and viola! We have a breakfast bake, that for all intents and purposes is pie, but that we don’t actually have to call pie (for the record, if for some reason you do actually have friends that would greatly frown upon your love of pumpkin or your personal level of pie consumption, I would advise you tell them where they can stick their social propriety and carry on your merry little way)!
This recipe is incredibly simple, and actually very nutrient dense. You can even soak your quinoa the night before, if you are into that sort of thing.
Pumpkin Pie Quinoa Breakfast Bake
Yields 6 to 8 servings
- 1 cup quinoa, uncooked
- 2 cups water
- 1 cup quinoa, uncooked
- Filtered water
- 2 tablespoons whey, optional
- 2 cups pumpkin puree
- ⅓ cup honey
- 3 eggs
- ½ cup milk
- ¼ cup coconut oil, melted
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon cloves
Place quinoa and water in medium saucepan and bring to a boil. Reduce heat, cover, and let simmer for about 20 minutes. Remove from heat, fluff with a fork, and let cool a bit.
Preheat oven to 350 degrees. Grease a 9 x 9 inch baking dish.
In large mixing bowl, blend together pumpkin puree, honey, eggs, milk, and vanilla extract. Add spices and stir until even distributed throughout mixture. Combine pumpkin mixture with quinoa until well-incorporated (make sure you break up all the clumps of quinoa that inevitably form in the cooking process). Pour mixture into baking dish and cook uncovered for 1 hour, or until a toothpick inserted into the center comes out clean.
Soaked version: Place quinoa in either a glass or plastic container and cover with filtered water. Mix in whey if using. Cover and let sit 12 to 24 hours. Rinse thoroughly, then place in a medium saucepan and add 1 ½ cups water. Bring to a boil and skim foam from top. Reduce heat, cover, and let simmer for about 15 minutes.