Pumpkin Pie Breakfast Pudding

PLUS Pumpkin Spice Syrup for your PSL AND One-Pot Pumpkin Mac and Cheese.

23-year-old Mary would’ve scoffed at the mention of pumpkin spice anything because omg, BASIC! That, and the classic pumpkin spice latte from Starbucks was always too sweet, syrupy, and artificial. But pumpkin spice from scratch is an entirely different thing: earthy, spiced, a little sweet, and totally balanced. It’s akin to the difference between mediocre chai and really good chai.

Ten years — and a never-ending sinus infection and the longest government shutdown in U.S. history — later, I needed a little fun. I set out to see what I could do with pumpkin — both sweet and savory — and I’m glad to say that the world’s former biggest pumpkin spice hater (me) is officially a massive fan of the stuff. We’re going FULL PUMPKIN, BABY. So grab a big can of pumpkin puree, and join the pumpkin party below.

Pumpkin Pie Breakfast Pudding

I know I know I’ve written multiple chia seed pudding recipes already. But this tastes EXACTLY like pumpkin pie, and it’s so delicious and it made my insides feel like a Hallmark holiday movie. (Please note that between the pumpkin and the chia seeds, you’re gonna get a lot of fiber with this one.)

Ingredients:

1/3 cup Greek yogurt

1 3/4 cup milk of choice

1 1/2 cup pumpkin puree

1 1/2 tsp pumpkin pie spice

3 tbsp maple syrup

1/2 cup chia seeds

Pinch of kosher salt

• Combine everything except the chia seeds in a large bowl. Whisk until there are no lumps. Taste for sweetness and add more maple syrup if needed (I like mine on the less sweet side — it’ll still come out pretty pie-like!).

• Add chia seeds and whisk until combined. Note: it’s important to add the chia seeds after the other ingredients are whisked so that you don’t get lumps of pumpkin or Greek yogurt.

• Refrigerate overnight. Serve with Katie’s famous granola, and do a happy food dance.

Pumpkin Spice Syrup

This stuff is both easy to make and absolutely addictive. The obvious use is coffee, of course, but it’s more versatile than you might think: pancakes, ice cream, cheesecake? Endless possibilities. It doesn’t make a ton, so make sure to double (or triple) the recipe if you’re expecting a crowd.

Ingredients:

1/3 cup pumpkin pie puree

3/4 cup brown sugar

3/4 cup water

2 1/2 pumpkin pie spice

Pinch of kosher salt

• Combine all ingredients in a small pot and whisk until combined.

• Bring to a simmer and keep it simmering for three minutes.

• Pass through a metal sieve into a heat-proof container in batches, using a spoon to press as much liquid through the sieve as possible. Here’s a video:

• Store for up to a few days in the fridge.

One-Pot Pumpkin Mac and Cheese

After making the pudding and the syrup, I had just enough pumpkin puree for one more recipe. I’m so glad it was this one. It’s deliciously cheesy and almost… smoky? It doesn’t really read ‘pumpkin’ — Katie said it tasted like pepperoni, though she admittedly hasn’t eaten pepperoni in 20 years — but the pumpkin adds a lot of depth (and again: fiber!). It also gave me the opportunity to try a pasta technique where you don’t actually drain the pasta water. I was skeptical! But it works.

Ingredients:

2 tbsp salted butter

3 garlic cloves

9-11 fresh sage leaves

1 tbsp fresh thyme leaves (or dried)

1 lb pasta of choice

1 cup whole milk

1 cup pumpkin puree

1 container of Boursin

1 1/2 cups shredded sharp cheddar cheese

1 1/2 cups shredded gruyere

2 cups bone broth

2 cups water

1 1/2 tsp smoked paprika

1 tsp garlic powder

1 tsp red pepper flakes

Kosher salt

• In a large Dutch oven, melt butter with smashed garlic cloves, sage, and thyme. Cook 3-5 minutes or until butter is browning around the garlic. Remove sage leaves and set aside.

• Add dry pasta to the pot and toss until the noodles are covered with water. Add 2 cups of bone broth and 2 cups of water. Add a big pinch of kosher salt and bring to a boil. Cook for 8 minutes, stirring occasionally.

• DO NOT DRAIN THE WATER. Stir in milk, Boursin, and pumpkin puree. Keep stirring and cook about 4-5 more minutes, or until pasta is al dente.

• Turn burner to low. remove garlic cloves and set aside. Add shredded cheeses and stir until creamy. Add a little milk if it’s too thick. Chopped reserved garlic and add back to pot. Taste for seasoning.

• Serve with topped with black pepper and fried sage leaves.

I can’t end this post without acknowledging that it’s been a minute since I’ve posted (hence this extra special free edition!!). I won’t linger on it, but after the intense, aforementioned sinus infections, three rounds of antibiotics, chest pain, and a really scary cardiac episode while driving, I was recently diagnosed with POTS, a condition that makes my heart spike when changing positions — probably a complication from Covid, which I had last fall. It’s frustrating but, I’m told, completely manageable. I’m feeling better than I’ve felt since late August (I’d forgotten what it was like to NOT feel ill), and am happy to have a real appetite again. Thanks for hanging in there with me <3

Happy Eating!

Xx,

Mary