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Mmm, I can almost smell the holiday baking just around the corner. So many delicious dishes we only eat during the holidays! Luckily, it doesn’t seem to matter how much food we make or how much we eat: there are always leftovers.

One Turkey Day dish that rarely made it to lunch the next day in my house was the glorious pumpkin pie (and my favorite, banana cream pie). Growing up I remember large helpings of pie being devoured for breakfast the day after our feast. Whether the slices were guiltily snuck out of the kitchen, or proudly polished off, the pie made for a pretty perfect breakfast!

Rather than feeling guilty about sneaking those last slices, I thought I would share some pumpkin-themed breakfast recipes. What B&B guest wouldn’t love a taste of the holidays on their breakfast plate? The warm, slightly spicy flavors translate wonderfully into slightly sweet morning meals.

CINNAMON CREPES WITH PUMPKIN MOUSSE AND GRAHAM CRUST CRUMBLE

Recipe from Meals.com

Ingredients (Servings: 5 or 10 servings)

For the pumpkin mousse:

  • 1 can (15 ounces) pumpkin puree
  • 3/4 cup sugar
  • 4 egg yolks
  • 2 teaspoons vanilla
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/8 tsp fresh grated nutmeg
  • 1/4 tsp ground cloves
  • 1 cupheavy whipping cream, chilled
  • 2 tsp powdered gelatin
  • 2 tsp cold water

For the cinnamon crepes:

  • 2 ounces (or 1/3 cup plus 1 tbsp) cake flour
  • 2 ounces (or 1/3 cup plus 1 tbsp) all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 ounce (or 2 tablespoons) sugar
  • 2 whole eggs
  • 2 egg yolks
  • 2 ounces (or 4 tablespoons) unsalted butter, melted and cooled
  • 1 tsp vanilla
  • 1 cup milk

For the graham crumble:

  • 1/2 cup graham cracker crumbs
  • 3 tsp sugar
  • 3 tbsp melted butter
  • Whipped cream for garnish

Instructions

In a large bowl whisk together the pumpkin, sugar, egg yolks, vanilla, and spices. Place the bowl over a pot filled with one inch of simmering water and whisk, or blend with a hand mixer, until the mixture reaches 140 F and has thickened slightly. Chill the mixture in an ice bath until cold.

While the pumpkin chills mix the powdered gelatin with the cold water and let stand ten minutes. Once bloomed heat the gelatin for 10 seconds in the microwave to melt. Allow to cool to room temperature.

Once the gelatin has cooled pour the heavy whipping cream in a medium bowl. Whip until the cream thickens then gradually pour in the melted gelatin. Whip until soft peaks form. Working in three batches, fold the whipped cream into the chilled pumpkin mixture. Once completely mixed cover and chill for at least two hours, or overnight.

While the mousse chills prepare the crepe batter. In a medium bowl whisk the eggs and egg yolks until slightly frothy. Add the melted butter and whisk to mix.

In a small saucepan scald the milk over medium heat.

In a separate bowl combine both the flours, cinnamon and sugar.

Temper the egg mixture with the hot milk, then whisk the remaining hot milk into the egg mixture. Working in three batches, whisk the flour mixture into the eggs and milk, making sure the first addition is thoroughly combined before adding the next. If small lumps remain strain, then cover and refrigerate for at least thirty minutes.

After the batter has chilled, place an 8? non-stick omelet, saute, or crepe pan over medium heat and spray it lightly with non-stick cooking spray.

Pour 1 1/2 ounces (about 1/4 cup) of batter into the center of the hot pan and immediately swirl until the batter coats the bottom of the pan evenly. Cook until the edges release from the pan and the crepe slides easily when the pan is shaken, about one minute. Flip the crepe, or turn with a rubber spatula, and cook for 30 seconds to 1 minute on the second side.

Remove to a plate and stack the cooked crepes between layers of parchment or wax paper. Cool to room temperature. If you are planning to hold for longer than a few hours seal the crepes, between the parchment paper, in a zip top bag and keep chilled.

While the crepes cool prepare the graham crumble.

Heat the oven to 350 F and line a small baking sheet with parchment paper. In a small bowl combine the graham cracker crumbs, melted butter and sugar until the mixture resembles wet sand. Pour the mixture onto the parchment lined sheet pan and press to compact the mixture. Bake for 10 minutes then cool completely. Gently crumble the graham with a fork.

To assemble the crepes spoon 1/2 cup of the pumpkin mousse into 1/4 of the crepe. Fold the crepe in half, and in half again. Top with whipped cream and graham crumble.

MAPLE PUMPKIN PIE YOGURT BREAKFAST PARFAIT

Recipe from The Yummy Life

Ingredients (Serves 2)

  • 1 cup fat-free or lowfat plain Greek yogurt
  • 1/2 cup canned pumpkin (unsweetened, unflavored)
  • 3/4 tsp pumpkin pie spice
  • 2 tbsp maple syrup (or more to taste)
  • 1 tbsp ground flax seed (optional)
  • 1/2 to 1 cup lowfat granola

Instructions

Combine yogurt, pumpkin, pumpkin pie spice, maple syrup, and flax seed in small bowl. Add 1/4 cup yogurt mixture to 2 parfait glasses. Sprinkle on a layer of granola. Add another layer of yogurt and granola. Top with remaining yogurt, sprinkle a garnish of granola on top. Best if assembled right before serving to avoid soggy granola.

Make ahead tip: Yogurt and pumpkin mixture may be combined the day before and refrigerated for faster parfait assembly for breakfast the next day.

Fruit dip: This yogurt/pumpkin mixture also makes a tasty, healthy fruit dip.

SPICED PUMPKIN BAKED OATMEAL

Recipe from Une Deux Senses

Ingredients (Serves 6-8)

  • 2 1/2 cups regular rolled oats
  • 1/2 cup steel cut oats
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 cup packed brown sugar (or more to your taste)
  • 2 cups milk
  • 1 cup pumpkin puree
  • 1/4 cup cooking oil (I used coconut oil)
  • 1 cup pecans, lightly toasted (candied would be even better!)

Instructions

Preheat oven to 400 F. Lightly grease a baking dish, set aside. In a large bowl combine the oats, baking powder, salt, cinnamon, nutmeg, ginger, cloves and sugar. In another bowl, combine the milk, pumpkin puree and oil. Add the wet mixture to the dry and mix to combine. Place mixture into a baking dish and bake for 20 minutes. Remove from the oven and gently stir the mixture, fold in the 3/4 cup of the pecans, stir again. Bake for another 20 minutes or until top is lightly browned. Serve warm and top with remaining pecans. You can additionally add yogurt, cream, granola, fruit or whatever you’d like!

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