Most days, I like to eat pretty sensibly in the morning. A couple eggs, a forkful of kraut and beans are regular staples on our plate. But if there's pie in the house, you can be darn sure I'm eating it for breakfast. But diet food, it ain't. That's why, when I'm craving breakfast pie, I fall back on the next best thing: Pumpkin butter. It's a great delivery mechanism for the flavors of pumpkin pie, without the added pound of butter and pint of cream. Slathered on an English muffin, you can almost trick yourself into believing you're enjoying that slice of pie for breakfast. Well, maybe before you've had your coffee. Grace note: If you want to bypass making the pumpkin puree, you can substitute 4 cups of canned pumpkin puree. Pumpkin butter cannot be canned, so this must either be consumed within a week or two of making, or frozen up to six months.
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