Yes, I am pumpkin crazy!

This time, in place of pumpkin, I used butternut squash. As with the muffins, the pudding is just as pumpkin-y

with butternut substituted for the pumpkin and it’s so easy to bake and to use.

So I baked several butternut squash a few nights ago and I’ve been using them every day in smoothies or pancakes or pudding.

For the pudding, I greased a baking dish with butter {or you could use coconut oil}, then sprinkled cooked brown rice in the bottom, about 1/2″ thickness.

Then,  in another bowl, I made what is basically pumpkin pie filling:

2 eggs
2 tsp pumpkin pie spice {or more!}
1/2 tsp Real salt
1/3-1/2 cup raw honey
1 1/2 cups milk
2 cups cooked butternut
1 tsp vanilla

Blend the filling until it is smooth, then pour it over the rice, sprinkle with cinnamon and bake for about an hour at 350° or until the pudding is lightly browned and firm.

With a dollop of whipped cream, I think this is a worthy snack or dessert or even breakfast!

I hope you are having a great week~ Stopping at intervals to inhale, hold that breath for a few seconds, then exhaling while lowering your shoulders. Keep that oxygen flowing with your walking and moving and mind that you keep your jaw relaxed and take some good mental breaks throughout each day!

Best wishes,

Jacque

 

8 comments on “Pumpkin Rice Pudding”

    • I was just thinking that today! I need to figure out how to do that!!! Thank you for the suggestion, I will keep you posted. xo

  1. Delightful! Woohoo! Ours didn’t even make it 24 hours with 3 people! We topped it with a little coconut milk and it was divine! It became breakfast, lunch and dinner, till there was no more! Thanks for sharing Jacq! I gave a small serving to my sister and her boyfriend…they poured eggnog over the top and they couldn’t stop talking about it! A new favorite in our family!

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