I was a little scared of this recipe because of the egg in it, but I actually really, really enjoyed this warmed pumpkin breakfast pie. It was so super easy to make, and would be so easy to put together the night before and then just cook/heat up in the morning. About half way through eating this, I had to put it back in the microwave for another minute or so to finish cooking because it was still pretty raw/soft in the middle/bottom of the cup. Not a big deal to me though! This is a great way to use up leftover canned pumpkin too!
3 tbs of almond meal
2 tbs of coconut oil
1 egg
1/2 cup of organic pumpkin puree
1 tsp of pumpkin spice
1 tbs of honey
1 tsp of vanilla extract
a dash
of salt
1/2 tsp of baking powder
Mix everything together really well. Place in a mug or a small microwave safe dish
and microwave for 2 minutes
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