Good Morning Friends! At the risk of sounding cliché, I love everything pumpkin flavored this time of year. Pumpkin Lattes, Pumpkin Soups, Pumpkin Tacos (yep – they are delish!). However, all this pumpkin-centric culinary exploration has left me with more than a few 1/2 used cans of Pumpkin Puree. And I’m sure that I’m not alone.
Most traditional pies call for about 2 cups of pumpkin puree, leaving you with the inevitable extra canned pumpkin cluttering up shelves in your fridge. Needing to use up excess pumpkin puree has led me to this easy breakfast recipe. By mixing with some yogurt and layering with granola, you have a tasty breakfast that can be customized to your hearts content. See the recipe below.
On a side note — why can’t they make smaller cans of puree? This situation totally brings that scene from Father of the Bride to mind. You know the one? When Steve Martin breaks down in the grocery store and removes the superfluous hot dog buns from the package? Father of the Bride Clip
I mean really people – lets make cans with enough pumpkin for a standard pie. However, until the world rights itself and we have perfectly portioned cans of puree, make this tasty breakfast parfait!
- - 1 container plain greek yogurt (I used Siggi's Plain Icelandic Style Skyr Yogurt)
- - 2-3 tablespoons of pumpkin puree
- - 1 teaspoon maple syrup (more if you want it sweeter)
- - sprinkle of cinnamon (to taste)
- - small handful of granola (homemade would be awesome / I used store bought here)
- - small handful of cranberries or pomegranate arils
- mix yogurt, pumpkin, maple syrup and cinnamon
- layer yogurt mixture with cranberries and granola as desired