Pumpkins are the official herald of fall’s arrival, even in Texas where we wear shorts to the pumpkin patch.:) If you love pumpkin pie but don’t want the hassle of making one from scratch, here’s a very easy recipe that is guaranteed to satisfy.
Pumpkin Pie Porridge
Ingredients
- 1 small pie pumpkin
- 1 cup raw cream or coconut milk (where to buy coconut milk)
- 1/2 cup raw milk or coconut milk
- 2 teaspoon ground cinnamon (where to buy cinnamon)
- 1 teaspoon ground ginger (where to buy ground ginger)
- ¼ teaspoon ground cloves (where to buy ground cloves)
- 1 teaspoon unrefined sea salt (where to buy sea salt)
- 1/4 cup sucanat, ground into a powder using a coffee grinder (where to buy sucanat)
Instructions
- Preheat oven to 350 degrees. Place whole pumpkin in oven and bake until shell is soft (about 1.5 hours)
- When the pumpkin is mushy to the touch, slice it in half and scoop out the seeds and stringy stuff. Set seeds aside if you wish to make crispy pumpkin seeds.
- Using a paring knife or other sharp knife, peel skin off the pumpkin and then chop into pieces
- Place pumpkin pieces into a food processor or blender and puree until smooth, adding some of the milk if necessary to thin it out enough to blend.
- When the puree is ready, add the cream, milk, sucanat and spices.
- Blend until smooth. This soup can be served chilled or gently warmed (taking care not to heat too much and thereby kill the valuable enzymes in the raw cream/milk).
- Enjoy!
- Come back and leave a comment telling me how much you liked it! Steps 1-7 will not work properly without including step 8. 🙂
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this looks yummy! i’ve been cutting so many veggies lately though, i just don’t know how much more i can take! would canned pumpkin work and if so, how many? also, i don’t have a coffee grinder so what other sweetener would be best, honey, maple syrup? (of course i’d have to leave it out completely until our cleanse is over, haha!)
Just made it and it is DELICIOUS! Tastes exactly like pumpkin pie, my favorite! Don’t know if I’ll let anyone else taste it…I want it all to my “pregnant” self 🙂
Good! No need to share, you and baby need all the healthy fats and nutrients 🙂
I enjoyed cooking this today…yum!
Wonderful! I think this is my favorite fall recipe. Well, until Thanksgiving 🙂
Where do you get your raw milk? 🙂
I’ve been making something very similar (canned pumpkin and canned coconut milk, mostly the cream, and molasses instead of sugar) for several years now. I came up with it when I was doing a rotation/candida diet and was desperate for something pumpkin pie-like and a little sweet. We still eat pumpkin pudding as a snack or for breakfast or lunch.
Molasses sounds yummy . . . may have to give that a try!
I know it’s spring, not fall, but there is that one can of organic pumpkin puree left in my cupboard and this might be the perfect solution. Thanks! I like the way you give both the dairy and the non-dairy alternatives.
You’re welcome, Mary! Enjoy!