Pumpkin Pie Breakfast Bars
Would you like to eat pumpkin pie for breakfast? But you feel too guilty about eating all that sugar? Do you need more protein in your diet? If you answered yes to these questions, I have the perfect breakfast for you! This recipe was shared with me by an old friend, who is also my pet’s veterinarian. He created this recipe for his health conscious daughter. I loved this recipe, because I do like to eat healthy, but I do not like to go out of my way to obtain healthy ingredients that are only available in health food stores. This is a super simple recipe that is great for a quick fall breakfast with an piece of toast, English muffin, or biscuit.
- 1 pie pumpkin
- 6 eggs
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- Or substitute the above spices with 2 teaspoons pumpkin pie spice
- 1/4 cup apple cider, or apple juice
- Preheat oven to 350 degrees. Cut pumpkin in half, and clean out seeds and stringy part of pumpkin. Sprinkle with a little kosher salt and drizzle with olive oil. Place, cut side down on a roasting pan, and roast pumpkin until very tender, about 30-40 minutes.
- When pumpkin is very tender, remove from oven and let cool. When it has cooled, scrap pumpkin from its skin and add to a large bowl. Mash up the pumpkin. Add eggs, pumpkin pie spice, and cider. Mix well. Pour into and un-greased 9 x 13 baking dish. Bake at 350 degrees for 20 – 30 minutes, or until pumpkin is set in the middle.
- Best served chilled.