Wednesday, October 10, 2012

Naturally Sweet "Pumpkin" Pie Breakfast Pudding

Lucky I caught this picture at all, it was disappearing so fast!
I LOVE pumpkin pie for breakfast! But since we’re not eating sugar any more, Joseph invented this amazing stand-in and I can’t really tell the difference. He uses leftover sweet potatoes, which require a fraction of the natural sweeteners pumpkin would need.
For us, when combined with stevia, only a tablespoon of real maple syrup does the trick. You might need two if your tastebuds are accustomed to the jaw-socking sweetness of refined sugar. If you’ve used fresh eggs from a source you trust, you can taste the pudding mix before baking; it should taste slightly sweeter than you want the final dish to be. (Don't do this if you're using commercial eggs.)
This will supply a complete, balanced breakfast with protein, carbs, and fat if you split it between two people.
Naturally Sweet “Pumpkin" Pie Breakfast Pudding
Serves 2 or more

1 tablespoon goat butter
10 oz. cooked organic sweet potatoes (aka garnet yams)
5 fresh eggs + 1 yolk from free-range chickens
2 tablespoons cream
1 tablespoon real maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon green stevia

Prepare a steam bath:
Preheat oven to 375 degrees. Choose a glass baking dish or pie plate that will fit inside a larger pan holding water, so that the water comes up about an inch along the sides. It's easiest to put the pans together, measure in the water, then remove your baking dish and place the water-holding pan in the oven to warm.

Melt the goat butter in the pie plate by placing it in the steam bath for a moment. Then carefully remove it from the oven before the butter burns. Set aside.
Place peeled sweet potatoes, eggs, cream, and maple syrup in blender. Turn on low. While it's running, slowly add the spices and stevia. (Taste if you've used safe eggs and adjust sweetening.)
Pour into the pie plate and sprinkle the top with fresh-grated nutmeg. Bake in steam bath at 375 degrees for 25 minutes. Cut and serve like pie. Serves 2 for breakfast, or serve as a very mild but filling dessert.

If your family traditions differ slightly (adding allspice, etc.) feel free to adjust the spices accordingly, but keep the same proportions as your pie recipe. Joseph derived this version from my Gramma Jo’s original recipe. J You can also serve this in a crust; just bake it like you would any pumpkin pie!