Try It Free For 30 Days

Pumpkin Breakfast Porridge (grain-free, sugar-free, dairy-free)

Again with the breakfast recipes, I know. Like I said before, I have a problem and I can’t help it.

This is one of those bowls of hot comfort foods you crave if you’re not eating grains. It’s pumpkin pie in a bowl, but it’s breakfast. It’s also extremely versatile and can easily be made dairy-free with the use of coconut milk, which pairs exceptionally well with pumpkin spices by the way.

You could also add a couple of extra eggs to the mix for protein and some granola, cereal, or nuts for some crunch (also known as the pie crust). Whatever you do be sure to try this recipe if you’re aching for porridge but can’t touch grains.

Print Recipe

Pumpkin Porridge (grain-free)

 

Course: Breakfast

Serves: 4

Ingredients

  • 1 29 oz. can pumpkin puree
  • 1 1/4 cups whole milk (or coconut milk)
  • 3/4 teaspoon sea salt
  • 4 tablespoons butter
  • 2 large eggs
  • 2 teaspoons pumpkin pie spice
  • 1/4 cup honey (or 2 tablespoons if using sweet apple)
  • 1 large apple diced
  • 4 tablespoons butter for serving

Directions

  1. Add pumpkin, milk, butter, and honey to a small saucepan. Heat over medium-low heat until hot. Be careful to stir frequently as the thick pumpkin becomes a bit like molten lava.
  2. Stir in the pumpkin pie spice and remove from heat.
  3. In a small bowl beat the eggs. Temper them by adding spoonfuls of the pumpkin mixture at a time while stirring constantly. After four large spoonfuls your eggs will be tempered, meaning they shouldn’t scramble if you add them to the hot pumpkin. Pour the egg mixture in, while stirring, and heat over low for 2-3 more minutes until everything has cooked through.
  4. Serve topped with chopped apple, an additional tablespoon of butter, and a sprinkle of nutmeg. Adding granola or nuts as a texture contrast wouldn’t be a bad idea either.

Powered by
Plan To Eat


 
  Leave a Reply

 
  • Is there a way you can make this without any eggs?

    Reply
    Meredith January 27, 2013 AT 7:50 am
     
  • To make pumpkin puree: take your pumpkin or squash (I recently made a lot using sugar pie pumpkins). Cut in half with sharp knive. Scoop out seeds / flesh (can save seeds and roast). Put face down on cookie sheet with about 1/4″ water. Bake at 350/375 for 45 min to an hour until you can poke with fork from the outside. Also, check part-way through baking to make sure water hasn’t all evaporated. Cool. Scoop out flesh (should be super soft) and puree with hand/stick blender or in food processor. (I found a blender doesn’t work too well.)

    Reply
    Anastasia November 5, 2012 AT 5:08 pm
     
    • Anastasia – Thanks! I love homemade pumpkin puree and can eat it straight up. The can stuff isn’t nearly that good.

      Reply
      Shannon @ Nourishing Days November 6, 2012 AT 3:11 pm
       
  • Looking forward to trying this but would never use canned pumpkin. Anyone have a quick explanation of how to turn a pumpkin into pumpkin puree? (i.e. do I cook it at all or just puree the raw flesh?)

    Reply
    Rachel November 5, 2012 AT 11:06 am
     
    • Rachel – See Anastasia’s comment. I’ve also been known to not bother pureeing. Just take leftover cooked flesh and mash with milk and butter. Not as smooth but still delish!

      Reply
      Shannon @ Nourishing Days November 6, 2012 AT 3:12 pm
       
  • Woww…I Just Love this dish, it on of the easy diet plan….

    Reply
    aadhu October 29, 2012 AT 7:29 am
     
  • My oh my! This was just delicious ! (I added the salt with the pumpkin spice when I realized. ) My pumpkin pie spice must have a lot more of some spice than yours, as my porridge turned quite brown after adding, detracting fro pretty orange color, but not taste. I wonder if one could mix everything together the night before and just heat in the pot? Including eggs? I might try it tomorrow, we still have two apples left I can chop for topping. My husband wishes we could still eat grains, as he wanted to put honey bunches and oats cereal on top.

    Reply
    Jesilee October 29, 2012 AT 1:23 am
     
  • Does the salt get added during the pumpkin, milk, honey, butter step?

    Reply
    Jesilee October 28, 2012 AT 3:15 pm
     
    • Jesilee – Yes, I will have to go back and check to make sure it’s written out. Thanks!

      Reply
      Shannon @ Nourishing Days October 30, 2012 AT 10:19 am
       



Black Friday Weekend Sale50% all Yearly Subscriptions More Info
Starts in:
<%= days_left %>
Days

Hours

Minutes

Seconds

 

Plan to Eat is an online menu planner that uses your recipes, scheduled for the days you want them. It automatically makes your grocery list, organized the way you like to shop, using the recipes you’ve selected. Plan to Eat makes it easier to eat real food, prepared at home, with your family gathered around your own table.

We'd love for you to give it a try. Sample it free for 30 Days!

You are invited to a free, 30 day, full-service, no strings attached trial.

No payment information is required and your feedback is welcome.

At the end of the trial you can subscribe for $4.95/month or $39/year.

 

Video
Try it Free For 30 Days

Gift Subscriptions

Eat healthier food. Save time & Money. Know what‘s for dinner.

Wow, that sounds like a great gift!