Let’s be grateful for pumpkin!

How many people are you serving at dinner – or breakfast? As an empty nester, I used to think cooking for just two called for making substantial quantity adjustments. Geez. Try cooking for one.

I can well understand why single people grab prepackaged one-serving meals.

So far, I have resisted the temptation. If keeping a happy belly is high on your list as it is mine, prefab food fails on so many levels. In addition to the endless list of additives and other unidentifiable ingredients, most packaged food is also awash in gluten.

I am left trying to prepare smaller quantities and/or eat the same thing once or twice a day – perhaps disguised as something else – until the leftovers are gone.

So, when pumpkin was calling me like a siren from the deep, I knew I needed something versatile.

Something I could dress up – or down – according to my need.

Not a pie – not a cake – not a pudding … 

Something that would be nourishing and possibly sport additional protein. Hmmm …

Inspired by the Food Channel cook off chefs who grab a little of this and that, I set to work.

The result was – not a pie, not a cake, not a pudding … It was perfect and served as breakfast more than once. When it wasn’t breakfast, I decorated a square of it with a dollop of pudding and called it dessert.

I was going to remake this using more accurate measurements, but have not had the time as preparations for the local Holiday Gift Show have been all consuming. My booth will be beautiful and will feature bookmark Christmas tree ornaments!

So, here it is: my no-name pumpkin thing concept recipe.

Pumpkin Bake That Looks Like Breakfast – Unless It’s Dessert

Ingredients

6 eggs

½ cup of Half and Half … Or three good splashes or so

Vanilla

Cinnamon

Pumpkin Pie Spice

Salt

3 Tbs. melted butter – I measured this … shock!

Maple syrup/brown sugar – Quantity is a little tricky, here. I’d say 1/4 to 1/3 cup of brown sugar and a splash of maple syrup. This is not meant to be sweet, but to maintain a delicate balance between sweet and not dominating the pumpkin flavor.

½ – ¾ cup Almond flour

3 Tbs Collagen hydrolysate

½ can Pumpkin

½ cup unsweetened coconut flakes

Method

Grab a large mixing bowl and an immersion blender.

Add all the ingredients, blending to combine well.

Bake 350 degrees in a greased square pan for 40 minutes/until a knife comes out clean when tested in the center.This pumpkin bake checked all the boxes for versatility, flavor, protein richness through the eggs and collagen, and provided much needed pumpkin factor without a lot of sugar.

I could see making this for a crowd by using the full can of pumpkin, ramping up the other ingredients, and using an oblong baking dish. If you are fortunate enough to have family in for Thanksgiving, you could nibble on this all day while cooking the holiday dinner.

How’s your gratitude journal doing? You don’t have to have a journal dedicated to gratitude. Keep it simple. Jot a thought or two down each day on your calendar. My daily planner has an abundance of room in addition to the space for appointments and goals.

How about starting today? From now until Thanksgiving – a couple things each day that fill our hearts with gratitude – right there on your calendar or planner.

Today: I loved my short walk to the lake and the feel of fall sunshine on my face. I am so grateful for eyes to see the leaves of my dogwood trees turn this amazing shade of red.

How about you?

In health and gratitude-

Deidre

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