Spiced Pumpkin Millet Pudding : Sweet Freedom Saturdays

I have a love/hate relationship with breakfast. Breakfast foods are some of my very favourites – tofu scrambles, hasbrowns, pancakes…you get the idea. The problem is, I don’t really like eating breakfast when I get up. I’m not hungry, and I often need to get out the door for a run (well, that’s happening again, baby steps…) and when I get back I often don’t have time to prepare anything more complicated than fruit or cereal or a smoothie. I’m a mid-morning breakfast girl, or better yet a weekend brunch chica…give me yummy A.M. foods when I have both the time to make them and properly enjoy them.

Spiced Pumpkin Millet

Ok, it’s not a sexy picture…but sometimes life is more about fuzzy pajama pants and sweatshirts than bustiers, ok?

This creamy and delicious Spiced Pumpkin Millet Pudding is actually in the “Pudding” section of Sweet Freedom (hence the name), but as the recipe points out,

This pudding is rich and creamy enough to serve as a dessert, but nutritious enough to eat for breakfast as a cooked cereal.

Taking Ricki’s suggestion to heart, I thought Saturday morning breakfast would be both leisurely and delicious. Was it ever!

This was like eating pumpkin pie – I mean it. The taste replicated to a “T” the Pumpkin Pies I loved as a kid, but was nutritionally superior. I sometimes make plain Millet and add a little cinnamon for breakfast, but this blew my humble little peasant porridge out of the water. I actually subbed a sweet potato for the pumpkin (I need to wait for the Autumn to make a new batch of pumpkin purée – my stocks have been eaten), but with the addition of just the right spices, I’d have sworn it was pumpkin had I not made it myself. I also skipped the sweetener, because my sweet potato was so very sweet I didn’t need it. I did add raisins, and I tossed in some sesame seeds for a little calcium boost. I enjoyed my bowl with a splash of pain soy milk- yummy.

What I loved the most about this dish was that it tasted like a luscious, decadant week-end brekkie, but was full of delicious, healthy goodness.

Have you made anything yummy from Sweet Freedom this week ? Let me know! I’ll add a link to your post here. And stay tuned next Saturday for another installment of “Sweet Freedom Saturdays”.

And happy birthday Cheryl!

19 thoughts on “Spiced Pumpkin Millet Pudding : Sweet Freedom Saturdays

  1. I need restaurant quality food for breaky or i’m not interested, I cannot do cereal or toast! Give my poached eggs or grilled mushies and tomatoes!! I want hot food in the morning. I adore pumpkin, this recipe sounds really good.

  2. I’m like you…when I first get up in the morning I’m not in the mood for breakfast and ususally grab an energy bar on the way to the gym. I have what I call my second breakfast at work. This would be a good second breakfast. It sounds delicious.

  3. i would love a bowl of this in my fuzzy pjs 🙂 oh wait, after a run-lol. Good thing I have millet waiting for me when the book is delivered to me 🙂

  4. This is one of my favorite recipes! And I even forgot that I can have it on the ACD–whoo hoo! Thanks for reminding me, Shelly–and so glad that you liked it!! Sweet potato is a great idea. 🙂

  5. I’m totally with you on the mid-morning breakfast/brunch preference! And it is great to hear you’re running again!

  6. Mmmmm! So happy to hear you’re starting to run again. It comes in fits & starts for me. Right now I’m in a “fit” stage ;-).

  7. Yum! Your sweet potato sub really grabbed my attention: not only is it easier to find year round, but when I was in the Caribbean, I fell in love with the sweet potato pudding my host mother was making, so anything that sounds remotely like sweet potato pudding is a must try for me! I haven’t been able to reproduce it her recipe; I make something that tastes about the same, but the texture isn’t the same at all. This one is even farther texture-wise, but hey, at this point, I’m ok with just getting that heavenly taste! 🙂

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