Peter, Peter, Pumpkin Eater

Breakfast. The meal that breaks the fast. This seems to be the meal that gives people the most trouble when they stop eating processed food and start eating real food. No more breakfast out of a cereal box, or toast in the toaster, granola bars are out as are pop tarts, waffles, pancakes and toaster strudel. No orange juice, bagels or yogurt and granola. So, what the heck do you eat for breakfast?


Eggs and its many variations, are the obvious choice, coupled with bacon or sausage. Omelets filled with veggies and cheese. The not so obvious, last night leftovers. I’ve been known to eat chili for breakfast or ground beef in a bowl. If you can’t wrap your head around meat for breakfast, try making healthy pancakeswaffles or muffins. And if it’s a hot bowl of spicy, pumpkin-y, nutty goodness you’re after, try this PUMPKIN PORRIDGE.

Pumpkin Porridge

Original Recipe by Kerry
Adapted by Healthy Living How To

Printable Recipe

Prep Time: 3 Minutes
Cook Time: 2 Minutes
Serves: 1


  • 3 Eggs
  • 2 Tbsp. Heavy Whipping Cream or Coconut Milk
  • 1/3 c. + 2 Tbsp. Pumpkin Puree
  • 1/4 tsp. Vanilla Extract
  • 1 Tbsp. Butter or Coconut Oil
  • Allspice
  • Pinch of Celtic Sea Salt
  • 20-30 drops NuNaturals Liquid Stevia
  • Chopped Walnuts


1. In mixing bowl, whisk eggs.
2. To eggs, add 1/3 c. pumpkin, 1 Tbsp. cream or coconut milk, vanilla extract, couple shakes of allspice, sea salt & stevia. Whisk until smooth.
3. In small saucepan, on medium-high, melt butter or coconut oil.
4. Add egg mixture to saucepan and whisk constantly until mixture resembles cottage cheese. This takes less than 2-3 minutes.
5. Remove from heat quickly and spoon into bowl.
6. Top with 1 Tbsp. cream or coconut milk, 2 Tbsp. pumpkin, another shake of allspice and chopped walnuts.

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