Move Over Pumpkin Spice Latte, You’ve Found Your Morning Match
I love the crisp air and the smell of fall. There is always something baking and filling the house with its aroma. Pumpkin spices are my absolute favorite. The all-spice, cinnamon, and nutmeg are warm welcomes to the fall. They remind me of cooking in the kitchen with my grandmother every thanksgiving, or sneaking bites of pumpkin loaf off the desert table early. My mom and I would wake up early on cold Saturdays and bake the family pumpkin pancakes with real maple syrup. Coffee and a little cream and it was the perfect autumn morning.
Now I’m not as quick to sneak the extra bite of pumpkin loaf or pile high the pumpkin pancakes. Sugar and fat aren’t as forgiving as they once were. So I’m looking for ways to satisfy my fall cravings without loosing the flavors. This pudding is perfect! The pumpkin pie spices, the smooth pudding, with the texture of rice, cranberries, and crunch of pecans on top offer the perfect combination. It’s autumn on a spoon! You can’t get much better then that.
On days I’m short on pumpkin I substitute mashed sweet potato and use diced green apples in place of the cranberries.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick tip: If you’re out of pumpkin pie spice just toss in equal amounts of all-spice, nutmeg, and cinnamon.
Recipe and image courtesy of Catching Seeds.
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