This is something that my kids (ok and me too) love to have for breakfast this time of year, pumpkin pudding...
I just make the innards (this is the proper term for the yummy soft middle part) for a pumpkin pie, cut down on the sugar just a tad and up the spices just slightly. Instead of pouring it into a crust I pour it into little ramekins and bake.
For the topping we use vanilla yogurt with a sprinkling of cinnamon.
You get your shot of vitamin A from the pumpkins and a good dose of protein from the milk, eggs and yogurt. Most importantly it makes you feel like a rebel knowing that you are eating pudding for breakfast...which as we know breaks all the rules!!!
So go ahead, live on the edge...I dare you!
