10/26/2018 0 Comments Pumpkin Pie for Breakfast I have never been crazy about pumpkin pie. I was always more of an apple pie gal...or pecan if we're being honest. Truly, I didn't like pumpkin pie...until I made this one. The filling is just the right amount of sweet and spicy, the crust, simple and satisfying. We've made this pie twice already this fall. Once for Fall Equinox and the second time we made mini pies with my cute as pie homeschool cooking class. Check out an adorable video of my class over at The Tiny Chef Kitchen. The kids gobbled this one up and I didn't feel at all bad about feeding it to them. Full of healthy fats, nourishing pumpkin, warming spices, and a bit of maple syrup, we have been known to eat left overs for breakfast. Ingredients
Crust:
Instructions
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Melissa ~ Sweet Beets Owner & CoachI integrate diet, exercise, career, relationships, and spirituality to support clients on their journey toward wholehearted wellness. Archives
January 2019
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