Pumpkin Pie Quinoa is a popular dish that combines the health benefits of quinoa with the aroma and flavor of pumpkin pie. Pumpkin Pie Quinoa often used as a healthy alternative to traditional desserts or as a nutritious breakfast.
In the fall, when pumpkins are in season, I often make this dish for breakfast using leftover roasted butternut squash. This gluten-free, lactose-free, and egg-free breakfast is perfect for everyone and adds even more variety to your breakfasts.
Pumpkin Pie Ingredients and Substitutions:
Quinoa – for this recipe, I take white quinoa. In the store you can find three types of quinoa, white, red and black quinoa. Each type differs from each other in taste and intensity of bitterness. White quinoa is the mildest in taste, red is more nutty and with a pronounced bitterness and the most intense in taste with a bright nutty taste is black quinoa.
You can choose any variety to your taste, but do not forget that quinoa must be washed several times before cooking so that it is not bitter.Quinoa does not contain gluten, but is rich in a large amount of protein, has cleansing, tonic, wound-healing, analgesic and sedative properties. The properties of quinoa help remove toxins, increase the absorption of calcium by the body.
Pumpkin puree – I always have frozen pumpkin puree in the freezer, I make a lot of it during the season and use it as needed. To make pumpkin puree, simply roast peeled butternut squash and puree with a blender after cooling. Place in portioned containers and store in the freezer. Of course you can use ready-made canned puree.
Coconut milk – In my opinion, coconut milk is perfect for this recipe and makes it lactose free. You can use any other plant-based milk of your choice, such as almond or cashew milk. If you have no intolerance, you can even use regular milk.
Coconut oil -this coconut-flavored oil also pairs well with pumpkin and spices, and can be substituted with olive oil or walnut oil if desired.
Spices – cinnamon, ground ginger,nutmeg,vanilla – This is a savory spice combination that can be substituted for Gingerbread seasoning or another spice mix for carrot cake, for example.If you don’t like a lot of spices you can add small amount of cinnamon.
Honey – as in all my recipes I use acacia honey or clover honey, because these types of honey are less allergen than other types. Honey can be replaced with maple syrup or agave syrup.
Pumpkin Seeds Flour – This is high fiber any nut flour alternative. How to make pumpkin seeds flour at home Pumpkin Seed Flour: A Healthy Alternative to Almond Flour!
How to cook Pumpkin Pie Quinoa:
1.Rinse the quinoa under running water several times to remove the bitter layer of the quinoa seeds.
2. Cover the rinsed quinoa seeds with 2 cups of water and simmer over low heat, covered with a lid, until tender, about 12 minutes.
3.Add the coconut milk, pumpkin puree, spices, coconut oil and salt. Let warm through. Add sweetener to taste and your savory and sweet breakfast is ready!
4.If desired, serve with whipped coconut cream and another sprinkling of cinnamon, also good to add pecan kernels.
One more healthy breakfast idea : Tropical coconut Overnight Oats: Indulgent and Healthy Breakfast Recipe
Related Posts
Best Blueberry Lemon Muffins: Fresh and Zesty Recipe!
Goat Cheese Stuffed Dates with Honey: Easy Appetizer Recipe!
Best Cacao Nibs Truffles: Healthy, Easy, Vegan!
Kombucha Gelatin – 4th of July Magic Recipe!
Easy Vegan Banana Ice Cream With Blueberry
Pumpkin Pie Quinoa
Equipment
Ingredients
- 1 cup quinoa (uncooked)
- 2 cup water
- 1 cup pumpkin puree
- 1 cup coconut milk
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1 pinch nutmeg
- 1/2 tsp vanilla
- 2 tsp coconut oil
- 1/4 tsp salt
- 2 tsp honey acacia or clover
- 1 tsp pumpkin seed flour
Instructions
- Rinse the quinoa under running water several times to remove the bitter layer of the quinoa seeds.
- Cover the rinsed quinoa seeds with 2 cups of water and simmer over low heat, covered with a lid, until tender, about 12 minutes.
- Add the coconut milk, pumpkin, spices, coconut oil and salt. Let warm through. Add sweetener to taste and your savory and sweet breakfast is ready!
- If desired, serve with whipped coconut cream and another sprinkling of cinnamon, also good to add pecan kernels.
Nutrition
Which pumpkin is the most delicious?
Sugar pie pumpkins and kabocha pumpkins are considered the most flavorful for making pies and desserts, while butternut squash and Cinderella pumpkins are favored for savory dishes.
How do you fix bitter quinoa?
Before cooking, raw quinoa should be rinsed several times under running water to remove bitterness.
Does quinoa contain gluten?
No, quinoa does not contain gluten. It is naturally gluten-free, making it a great alternative for people with celiac disease or those following a gluten-free diet.
How do you defrost frozen pumpkin puree?
Remove the pumpkin puree from the freezer and place it on the bottom shelf of the refrigerator overnight to slowly defrost.
Well, I’ll try it this week and let you know how it shakes out! Really looking forward to the recipe. Thanks!
Hi, could you make this in a slow cooker? If so, for how long? Looks delicious, can’t wait to try it!
Are you using the can of coconut milk just for the coconut whipped cream or does it all go into the recipe? Sounds like a great breakfast and I have everything on hand, just need clarification! Thank you!
I’m new to quinoa land…clearly behind the times, I know. 😉 Can I make this on a Monday morning and eat the leftovers throughout the week? Or will it get weird? Thanks!
This looks so good! I can’t wait to try it for breakfast soon
Pinning to share!
Hey Betsy, I got your e-mail! I don’t know why the comment section is being funky but I got this comment but no notification of it. My suggestion would be to mix everything together (after the rinsing step) and cook on low overnight. That being said I can’t be sure it will turn out. I like my quinoa with a bit of a bight to it and it will get very soft in the crock.
I did forget to say when the pumpkin was added oops! Fixing the recipe now.
Now I am going to be online looking for bulk quinoa – any tips on where you picked yours up at? I’m so in love with everything about this dish. Dave and I do quinoa bowls all the time for breakfast and this one easily needs to be added to the rotation 🙂
Oh my, this looks delicious! I have yet to find a sweet quinoa recipe that I like, but this might be the one!
Hope you do!
It makes a good breakfast doesn’t it? Do you do both sweet and savory?
I got mine through Azure standard (not that price now). I have not found it for that price since, but I would look on amazon or see if there is a co-op in your area as that is usually the cheapest way to get things like nuts, seeds, and grains.
The can of coconut milk is to go into the quinoa after it cooks. I clarified the recipe. You would need another can to make the coconut whip.
What size can coconut milk? Thank you! This recipe looks delicious! I have been craving something pumpkin but am avoiding eggs, dairy and grains, so this looks SO wonderful!
Can you use almond milk instead of coconut milk?
I don’t see why not. I personally like the coconut flavor (and am allergic to almonds) so haven’t tried it, but I almost always consider milks a swap when fat content isn’t an issue.
Thanks for your suggestions!! I would be able to reheat it at work…does quinoa not reheat well in the microwave? Apologies that I’m asking you to teach me Quinoa 101. 😉
It goes in after the quinoa is cooked.
Now I am going to be online looking for bulk quinoa – any tips on where you picked yours up at? I’m so in love with everything about this dish. Dave and I do quinoa bowls all the time for breakfast and this one easily needs to be added to the rotation
Hi, could you make this in a slow cooker? If so, for how long? Looks delicious, can’t wait to try it! 🙂
Oh my, this looks delicious! I have yet to find a sweet quinoa recipe that I like, but this might be the one! 🙂
14oz., sorry I’ll fix the recipe.
I hope you enjoy it!
Sounds delicious. At what point do you use the pumpkin – do you heat the puree separately? then add with the spices, etc after the quinoa is cooked? Or do you place the pumpkin in with the quinoa and water so they all heat and cook together?
Thanks for the pin! I hope you enjoy.
I think it is. Sorry, I don’t have one and was coming from the perspective of needing to heat up a single serving of quinoa and it seemed annoying, but should be super easy with a microwave.
This looks so good! I can’t wait to try it for breakfast soon 🙂 Pinning to share!
Hey Claire, I think you could do that, if you had a good way to reheat it. I think though, my gingerbread one might be better as that one is good cold or hot (I love cold quinoa, just not a thick one like this) here is that link if you want to try that.
http://www.worthcooking.net/gingerbread-quinoa/
It might also work to do it cold if you pour some sort of milk on it (either a light coconut milk, almond or dairy). I eat it like a soft cold cereal sometimes.
Hope that helps!