With the leaves changing color and autumn in the air, we are delighted to welcome the new season with this breakfast pumpkin pie created by Kiwi Lee. Special thanks to Kiwi for her lovely photos - the blurry Times in the background is undoubtedly a subtle yet deliberate prod to vote in the upcoming election. While you mull over who to pick to lead our country, the vitamin A in your pumpkin and cranberries will sharpen your vision for choosing the better candidate...
Kiwi's Breakfast Pumpkin Pie
2/3 coffee cup pumpkin (from the morning steel-cut oatmeal bar)dash of cinnamon and nutmeg
1 Tbsp pumpkin seeds, craisins, and/or granola - your pick!
1/3 coffee cup soymilk, milk, or French Vanilla creamer
brown sugar, sugar or splenda (optional, to taste)
1 pinch salt
In a coffee cup, preferably the new tall kind from the Ratty:
Fill up about 2/3 with the pumpkin available in the morning steel-cut oatmeal bar. Sprinkle a dash or two of cinnamon and nutmeg (Tip from Kiwi: I like a 2:1 ratio. Also, be careful not to add too much--cinnamon/nutmeg can get bitter and overwhelming.).
Add a spoonful of pumpkin seeds, craisins, and/or granola for a bit of texture and crunch. Fill cup the rest of the way with either Original or Vanilla soymilk. (Vanilla's much sweeter than the Original but it adds flavor, too! You could always use regular milk as well.) This makes the mash smoother and creamier, but make sure to leave a little room so you can mix at the end. Sweeten to taste with brown sugar (preferred), sugar, Splenda, etc. (I usually add two packets of Splenda with original soymilk and that turns out just right for me.)
PRO TIP: Add a dash of salt, but not too much! It really enhances all of the other flavors. Mix together. Enjoy chilled or pop it in the microwave to have it warm. For added crunch, garnish with a mix of brown sugar and granola.
